Saturday, December 12, 2009
Andrea Luca Rossi of Cichetteria 19 won an Iron Chef-style cookoff of radicchio dishes at the Reading Terminal Market yesterday. In photo at right, Andrea describes one of his winners, a scallop dish with grilled Radicchio Rosso di Treviso, to judges John Vena, Anna Florio and Franca Riccardi.
Joining Vena at the judge's table were Florio, who operates La Cucina at the Market, the cooking school located in the former market kitchen, and Riccardi, director of the Amerian-Italy Society of Philadelphia.
The winner's scallop dish (right) was served on a bed of the Variegata and was accompanied by a radicchio polenta with beets and goat cheese. In addition to his scallop dish, Rossi also offered a risotto. His restaurant is located 267 S. 19th.
The other competitors in the 30-minute cookoff (with running commentary from TV cook Christina Pirillo) were Luciana Spurio of Le Virtu, 1927 E. Passyunk, and Nunzio Patruno of Collingswood's Nunzio Ristorante Rustico, who formerly operated Philadelphia's Monte Carlo Living Room. Spurio prepared Fettucine Radicchio Trevigiano e Gorgonzola. Patruno served a scallop dish featuring radicchio and beans, and shrimp wrapped in the Variegata.
Here are some more photos from the competition, part of a promotion to encourage Philadelphia chefs and home cooks to use these winter chickory-like veggies.
Here's the selection of radicchio displayed at Iovine''s, along with recipes. The Variegata ($11.99/pound) is the light, speckled heads in the foreground, the Treviso the Rosso di Treviso (a.k.a. "early", $7.99/pound) are the romaine-like heads on the right, the Tardivo ($17.99/pound) the spidery samples in the center. All versions come from the Veneto, the region around Venice.
The Variegata is primarily used raw in salads, but the recipe cards distributed at Iovine's included a Parmigiana version in which the leaves are briefly cooked in cream, then finished in the oven with Parmegiano Reggiano.
Friday, December 04, 2009
Last February I wrote about Tardivo, a variant of Radicchio di Treviso that I found at Iovine Brother's Produce at $22/pound.
This year the Reading Terminal Market and Iovine's are dedicating an entire festival to Radicchio di Treviso. Or at least 45 minutes worth of festival.
The program, to be held a week from today in Center Court beginning at 11 a.m., will include a brief Iron Chef-like cookoff among local chefs.
Christina Pirello of Christina Cooks (a national PBS show produced by WHYY) will serve as emcee of the event. Among the judges will be Anna Maria Florio, owner and operator of La Cucina at the Market. Samples of the radicchio will be available at Iovine Brothers Produce.
How to use this bitter veggie, a descendant of chicory? You could wilt it in sautéed onions and use it in pasta or, without the onions, fold it into a risotto at the end of cooking; blanch it in a water-vinegar mix spiked with bay leaf, salt and peppercorns, then marinate it overnight in olive oil and serve as a salad, garnished with chopped hard boiled egg; prepare a fritto in a thin beer batter; or, do as McDonald's does, and add a few pieces to a mixed salad.