Radicchio Boats

Radicchio, the wonderful vitamin-packed chicory with 5 gorgeous varieties from Northern Italy. Bitter, yet used in so many ways that make us fall in love with it all over again. These Radicchio boats are made with the Treviso Precoce variety. They are blanched by the farmers, and tied without light for 2-3 weeks post-harvest. To me, they are the perfect compromise of bitter & sweet, and unlike many ‘leafy greens’, my endo is totally compliant with eating them raw! (hint: they’re actually not a green at all! They’re chicory!)

What You’ll Need:

(Serves 4)

  • 12 leaves Treviso Precoce (about 1 head)

  • 250g farro

  • splash of tomato sauce

  • 2 carrots, chopped

  • 1/2 red bell pepper, chopped

  • dried hot pepper

  • 1/2 fennel bulb, chopped

  • capers

  • salt


Bring a medium-sized pot of salted water to boil for the farro. In a pan, sauté the carrots, peppers, and fennel with fresh pugliese olive oil. After the farro cooks (about 10-12 minutes), drain it and add it to the pan with the veggies. Add a splash of tomato sauce, pinch or salt, capers, and hot pepper to the pan. Mix together and set up a ‘radicchio bar’ to assemble the boats. I usually leave hot food in the pan to keep it warm instead of transferring to a bowl or plate (also reduces dishes lol) but it’s whatever your preference is! Buon appetito :)