12 Best Rated
Dishes with Chicory

Fave e cicoria is a traditional dish that's especially popular in Puglia. It consists of fava beans that are mashed into a purée, while wild chicory or similar greens are served on the side. The beans are soaked, drained, boiled until tender, then mashed into a purée until the consistency becomes similar to that of mashed potatoes. The chicory is cooked until tender, drained, then served with the bean purée. The dish is drizzled with a good glug of extra-virgin olive oil and sprinkled with sea salt. It's recommended to serve it as an appetizer with crusty bread on the side. The beauty of fave e cicoria lies in the contrast between the bitter flavors of chicory and the nutty flavors of the beans.Expand

Lasagne radicchio e salsiccia is a traditional lasagna variety that's especially popular in Treviso. This strong-flavored lasagna is usually made with a combination of red radicchio from Treviso, lasagna pasta sheets, salsiccia sausage, garlic, scamorza cheese, olive oil, and béchamel sauce (flour, butter, nutmeg, milk, salt, and black pepper). The radicchio and the sausage are sautéed in olive oil with a clove of garlic, and the lasagna is made by alternating layers of pasta, scamorza cheese, radicchio and sausage mixture, and béchamel sauce. The casserole is baked until golden brown and bubbly, and it's then served immediately.Expand

Radicchio rosso alla Trevisana is a traditional dish originating from Treviso. It's made with a few simple ingredients – the red radicchio from Treviso (radicchio rosso di Treviso), olive oil, salt, and black pepper. The heads are cut into quarters, washed, dried, then placed in the grill pan. The radicchio is drizzled with olive oil and seasoned with salt and pepper, then cooked under the hot grill while being turned as it cooks so that it doesn't burn. The radicchio is served on a plate and the juices from the pan are spooned over it. Some cooks like to drizzle the grilled radicchio with a sweet and sour condiment called agrodolce. The dish can be served warm or cold, and if the red radicchio from Treviso is unavailable, it can be replaced with radicchio di Chioggia.Expand

Lasagne al radicchio is a traditional variety of lasagne made with radicchio as the key ingredient. This type of lasagna is associated with northeastern Italy, and radicchio di Treviso, with its long shape, is the most common type of radicchio used in this lasagna variety. In Veneto, the dish is also called pasticcio di radicchio. There are many variations on radicchio lasagne – besides the crucial ingredients to make the dish such as lasagna sheets, béchamel sauce, salt, pepper, and often some garlic and parmesan, there are varieties made with the addition of salsiccia sausage, walnuts, speck, and cheeses such as Piave, Gorgonzola, Scamorza, and Fontina. Once assembled, radicchio lasagne are baked in the oven until golden and bubbling, and the dish is then ready to be enjoyed.Expand

Straccetti is a traditional dish hailing from Rome and the Lazio area. The dish is made with a combination of beef (skirt or flank steak), olive oil, garlic, arugula (rocket) or radicchio, rosemary, salt, pepper, and Parmigiano-Reggiano. The garlic is sautéed in olive oil until fragrant and removed from the pan. Thinly sliced radicchio or arugula is added to the pan with minced rosemary, salt, and pepper. It is cooked until wilted and tender and transferred to a plate. The beef is cut into paper-thin slices, seasoned with salt and pepper, and cooked in olive oil. The radicchio or arugula is placed back into the pan, and the dish is then topped with grated cheese before it's served. It's important not to overcook the meat in the process. The name straccetti means little rags, referring to the thin slices of beef.Expand

Radicchio e fagioli is a traditional stew originating from Veneto. The dish is usually made with a combination of radicchio leaves, beans, pork belly, olive oil, salt, and pepper. The pork belly and beans are cooked in water over low heat until the beans are soft. The ingredients are seasoned with salt and the pork belly is removed and chopped. The radicchio is mixe with the beans, the beans are crushed with a fork, and the pork belly is added back to the pan. The dish is stirred well, drizzled with olive oil, and it's then served hot or cold. Radicchio e fagioli makes a great accompaniment to casseroles, roasts, and grilled polenta.Expand

Chisciöl is a traditional buckwheat pancake prepared in the upper Valtellina, especially around the town of Tirano. This beloved fritter made with buckwheat flour, plain flour, grappa, beer, soda bicarbonate, oil, salt, and young Valtellina Cesara cheese is fried in a pan until crisp and golden brown. It is then sliced and often served with finely chopped chicory salad which should be flavored with vinegar and oil. Chisciöl is similar to sciatt, another popular local fritter, but it is larger and flatter. Every year in Tirano, there is a celebration called Sagra dei chisciöl, organized by Confraternita del Chisciöl, an organisation whose ongoing mission is the promotion of this mouth-watering local treat.Expand

Frittata di radicchio is a traditional egg-based dish originating from the Treviso area. Although there are variations, the dish is usually made with a combination of eggs, butter, onions, local radicchio, salt, olive oil, nutmeg, and grated Parmigiano-Reggiano. The radicchio is cut lengthwise into thin slices and sautéed in olive oil. The eggs are beaten and mixed with salt, nutmeg, grated cheese, and sautéed radicchio. The mixture is cooked in butter until the eggs are set, but still moist. If desired, add some cream to the frittata mixture before cooking. The frittata is served while still warm.Expand

Zuppa del monaco is a traditional chicory soup originating from Basilicata. The soup is usually made with a combination of chicory, chicken stock, diced lard, onions, grated pecorino, and olive oil. The chicory is boiled in the stock and strained, while the liquid is reserved. The lard and onions are sautéed in olive oil, and the chopped chicory is then added to the pot along with the cooking liquid. The hot soup is usually served from a tureen, and it's sprinkled with grated pecorino before consumption.Expand

Canederli al radicchio are traditional dumplings originating from Trentino-Alto Adige. These dumplings are usually made with a combination of stale bread with the crust removed, milk, shallots, olive oil, Treviso radicchio, salt, pepper, eggs, speck, nutmeg, flour, breadcrumbs, butter, and Parmigiano-Reggiano. The ingredients are formed into tight balls that are boiled in salted water and simmered until heated through. These radicchio-enriched dumplings are traditionally served with melted butter and grated Parmigiano-Reggiano on top. It's recommended to serve the dish in shallow serving bowls.Expand