{"id":9122,"date":"2021-02-05T18:31:20","date_gmt":"2021-02-05T18:31:20","guid":{"rendered":"https:\/\/unochefpergaia.it\/?p=9122"},"modified":"2023-04-07T07:33:36","modified_gmt":"2023-04-07T07:33:36","slug":"il-fiore-dinverno-strozzapreti-al-radicchio-con-fonduta-di-zucca","status":"publish","type":"post","link":"https:\/\/unochefpergaia.it\/en\/il-fiore-dinverno-strozzapreti-al-radicchio-con-fonduta-di-zucca\/","title":{"rendered":"The Winter Flower: Strozzapreti with Radicchio and pumpkin fondue"},"content":{"rendered":"

Radicchio di Treviso PGI in gluten free cuisine: how to cook Strozzapreti with Radicchio and pumpkin fondue to colour your table and make the whole family happy.<\/p>\n

The ‘Winter Flower’ contest<\/strong><\/span><\/h2>\n

To publicise the work and attention that farmers in the typical area devote to radicchio<\/strong>, the Consorzio Tutela del Radicchio di Treviso PGI and Radicchio Variegato di Castelfranco PGI<\/strong><\/a> which gathers together the producers of these incredible vegetables (also known as‘winter<\/strong> flowers<\/strong>‘ for their shape that evokes that of a flower) decided to launch a contest throughout Italy where 10 bloggers from various regions were asked to marry Radicchio with their own culinary traditions and to propose a recipe to be enjoyed when seated and one to be eaten standing.<\/p>\n

Are you ready to see my ideas? Let’s start with the \u201cseated recipe\u201d: Strozzapreti with radicchio and pumpkin fondue<\/strong>.<\/p>\n

The term Radicchio<\/strong> does not indicate a single vegetable. Depending on personal gastronomic habits and one’s area of origin, certainly the word Radicchio brings to mind different types of vegetables.<\/p>\n

In Italy, the place in the front row is certainly taken by Radicchio from Treviso, a radicchio that holds many surprises<\/strong>, not only in terms of taste and versatility in cooking, but also for the way in which it is produced<\/strong><\/a>rarely known to consumers.<\/p>\n

Radicchio Rosso di Treviso PGI: early and late<\/strong><\/span><\/h2>\n

The acronym PGI stands for Protected Geographical Indication, but what does this designation imply? It implies that the Radicchio referred to is grown in a very specific geographical area where the soil, climate and production method make it unique and inimitable.<\/p>\n

The characteristics of Radicchio di Treviso are therefore different from any other product, to the point that if a seedling were grown in another part of the planet, the end result would be profoundly different: this is one of nature’s many miracles.<\/p>\n

Early Radicchio, called \u201cprecoce\u201d<\/strong><\/span><\/h2>\n

As the name implies, this is the Radicchio whose harvest begins in September<\/strong> (which is why you will not see it used in these recipes as it is not available) after the plants are tied with a rubber band so that light cannot penetrate them for 15-20 days. Consequently, when the large tufts are harvested, the outer leaves are removed directly in the field, while the precious dark red central part is washed and destined for our tables.<\/p>\n

Late radicchio, called \u201ctardivo\u201d<\/strong><\/span><\/h2>\n
\"Radicchio<\/a>

Radicchio Tardivo for sale on the shelves of a greengrocer<\/p><\/div>\n

This is the Radicchio we most often associate with the name Treviso and is also the type I used in my recipe for Strozzapreti<\/strong>.<\/p>\n

Unlike what one might imagine for a vegetable, its colour and flavour are highly dependent on the process<\/strong>. It is called Tardivo<\/strong> because it is after four months in the field, in November, that a turning point occurs: the first cold weather ‘burns’ <\/strong>the outer leaves, giving them their typical ‘blade’ shape. At this point, Radicchio heads are extracted from the soil with their roots<\/strong>, transported to the growers’ farms and placed in tanks filled with<\/strong> 10-12 degree water<\/strong> from local springs.<\/p>\n

The process is called “forced whitening<\/strong><\/a>‘: water and the absence of light cause new leaves without chlorophyll to develop inside, with a typical white and purplish-red colour.<\/p>\n

Careful trimming<\/strong> and a final wash<\/strong> prepare Radicchio for its final destination on a long and fascinating journey: the most varied and extraordinary dishes.<\/p>\n

I hope you are now looking forward to using Radicchio in the kitchen<\/strong> and preparing this fresh homemade pasta, for which I recommend involving even the youngest members of the family: it will be much more fun to forge these tasty little cylinders than to play with any toy modelling dough! Watch the video to find out how to cook this recipe<\/a>. And if you want another idea for using Radicchio, try my Ricotta dumplings with radicchio<\/a>.<\/p>\n

Strozzapreti with Radicchio and pumpkin fondue<\/strong><\/span><\/h1>\n

22.8g carbohydrates per 100g<\/u><\/strong><\/span><\/h1>\n

\u00a0<\/strong>Ingredients for Strozzapreti for 4 servings<\/strong><\/span><\/h2>\n