radicchio


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ra·dic·chi·o

 (rə-dē′kē-ō, rä-)
n. pl. ra·dic·chi·os
Any of several varieties of chicory, having red or red-spotted leaves that form rounded or elongated heads.

[Italian, from Old Italian, chicory, from Vulgar Latin *rādīculum, from Latin rādīcula, diminutive of rādīx, rādīc-, root; see radish.]

radicchio

(ræˈdiːkɪəʊ)
n, pl -chios
(Plants) an Italian variety of chicory, having purple leaves streaked with white that are eaten raw in salads

ra•dic•chi•o

(rəˈdi kiˌoʊ)

n.
a variety of chicory having a compact head of reddish, white-streaked leaves.
[1980–85; < Italian: chicory < Vulgar Latin *rādīculum, variant of Latin rādīcula; see radish]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.radicchio - prized variety of chicory having globose heads of red leaves
curly endive, chicory - crisp spiky leaves with somewhat bitter taste
Translations

radicchio

[ræˈdiːkɪəʊ] Nachicoria f roja

radicchio

[rəˈdɪkiəʊ] nsalade f trévise, trévise f

radicchio

n (variety of chicory) → Radicchio m
References in periodicals archive ?
May and Macron feasted on dressed crab, blood orange radicchio and sorrel followed by carver duck breast, roasted onion tartlet and beetroot puree.
1/2 medium head radicchio (about 4 ounces; may substitute red and/or white endive)
500g artichokes in oil, 150g radicchio, thinly sliced, 1 handful of rocket, snipped, 500g ricotta, 1/2 garlic clove, chopped, a few sage leaves, chopped, salt and black pepper, 2 tsp olive oil, 12 sheets of dried or fresh lasagne, 8 sundried tomatoes, 3 tbsp grated Parmesan, 40 x 20cm gratin dish.
PAPPARDELLE WITH CREAM, RADICCHIO AND PROSCIUTTO INGREDIENTS: 50g butter 1 small onion, finely chopped 1/2 a radicchio, finely shredded 100g prosciutto, sliced into 5mm-1cm ribbons 75ml double cream Salt and freshly ground black pepper Nutmeg, freshly grated to taste, about 1/6 tsp is ideal 300g pappardelle, fettuccine or tagliatelle 50-75g Parmesan cheese, freshly grated METHOD: 1.
PAPPARDELLE WITH CREAM, RADICCHIO AND PROSCIUTTO 50g butter 1 small onion, finely chopped 1/2 a radicchio, finely shredded 100g prosciutto, sliced into 5mm-1cm ribbons 75ml double cream Salt and freshly ground black pepper Nutmeg, freshly grated to taste, about 1/6tsp is ideal 300g pappardelle, fettuccine or tagliatelle 50-75g Parmesan cheese, freshly grated 1.
PAPPARDELLE WITH CREAM, RADICCHIO AND PROSCIUTTO 50g butter 1 small onion, finely chopped 1/2 a radicchio, finely shredded 100g prosciutto, sliced into 5mm-1cm ribbons 75ml double cream Salt and freshly ground black pepper Nutmeg, freshly grated to taste, about 1/6tsp is ideal 300g pappardelle, fettuccine or tagliatelle 50-75g Parmesan cheese, freshly grated PEA SOTT'OLIO 80ml olive oil 2 cloves of garlic, very finely sliced, or 1 shallot, very finely sliced A small bunch of fresh mint, leaves roughly chopped (use basil if you like) 500g frozen peas, thawed 1tsp (level) salt and freshly ground black pepper, to taste Grated zest of 1 lemon 1.
But thyme made the poetry perfect, radicchio spelled out the bitterness of loss, and nectarines reminded us of the good in our blood.
3 When the griddle is hot, start to grill the radicchio wedges.
SERVES 4 INGREDIENTS 150g farro (find it in the grains aisle at supermarkets) Salt and black pepper 3 tbsp olive oil 1 large head of radicchio 1 tbsp balsamic vinegar 1 clove of garlic, crushed Pinch of brown sugar 1 tbsp chopped fresh marjoram 125g mixed salad leaves 4 figs, quartered Seeds of half a pomegranate 100g blue cheese, crumbled Handful of chervil, to garnish (optional)
Location of works, place of delivery supplies or performance: The Treviso Plessis 94420 Le Plessis radicchio
WARM CHICORY STEAK SALAD with AGRODOLCE DRESSING SERVES 4/40 MINUTES An Italian sweet-and-sour sauce made with vinegar, honey, and raisins--agrodolce, literally "sour/sweet"--softens the bitterness of radicchio and escarole.
From Janina's Papaya Shake with Chia to Seven-Vegetable Salad with Quinoa and Kaniwa, Argula and Radicchio Salad with Goat Cheese, Red Quinoa Risotta with Porcini Mushrooms, Chocolate Triangles with Quinoa Flour, and more, Cooking with Ancient Grains is a treasury of unusual, flavorful, and healthy delights