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Radicchio Salad from Chef Jonathan Miller

This is no ordinary radicchio salad. I think you and your family or guests will find this dish is full of surprises and worth the small amount of effort it takes. It's also beautiful, especially served on a white plate where the colors will pop. The idea for this salad came from one of my favorite restaurants, Camino, in Oakland. You all probably know that Mariquita has a regular ladybug delivery up there, and when I drive the truck, I always stay for a meal. The food there will blow you away. The last time I went, I had this salad of puntarelle (another chicory), beets, and avocado. The beet and avocado combination was one I had never thought of before, and it was fabulous with the chicory. I've changed the dish somewhat (using radicchio instead of puntarelle, and adding fennel), but it is the same concept. Thanks to Russ and the Camino crew for such a great idea! If you don't have preserved lemons, don't let that put you off. Make your own lemon vinaigrette with fresh lemons. Then take a little time over the holiday to start your own batch of preserved lemons - they are just in season and should be plentiful now.

2-4 red beets
flesh from half a preserved lemon (save the peel for other uses)
1 small shallot, minced
champagne vinegar
1 T minced parsley
olive oil
1 medium to large fennel, halved and cored
1-2 heads radicchio, torn into bite sized pieces
2 ripe avocados cut into thin slices
2 oz capers (packed in salt, not brined)

Roast your beets using your favorite technique (I roast mine with a little water in a covered roasting dish; 375 for about an hour). Allow to cool slightly, then peel. Slice into quarter inch thick rounds.
Make the vinaigrette while the beets roast. Finely mince the lemon flesh and combine it in a small bowl with a tablespoon or two of the vinegar. Whisking, add the olive oil and whisk until emulsified. Stir in the parsley and taste. Believe it or not, this could probably use a hit of salt to finish it.
Put the capers in a fine strainer and rinse off the salt. Rinse very well to get all the salt out. Put on a paper towel to dry. In a small saucepan pour enough grapeseed oil to reach a depth of half an inch. Heat until nearly smoking. Carefully lower the capers into the oil and fry until popped open and crisp, about 20-30 seconds. Remove with a strainer to a paper towel lined plate.
Toss the beet slices with a tablespoon of the vinaigrette, then lay the slices out over the bottom of a large serving plate.
Slice the fennel halves, crosswise, into the thinnest slices that you possibly can. Toss them with another half tablespoon of vinaigrette and scatter them over the beet slices.
Toss the radicchio with all all but a half tablespoon of vinaigrette and spread the leaves out over the fennel.
Top with slices of avocado and sprinkle some fried capers over the top. Serve immediately.

Pasta with Braised Radicchio
adapted From EatingWell Radicchio's main flavor characteristic is bitterness. Here, braised in a garlicky, prosciutto-enriched broth, the ruby-colored green's powerful bite melts to a mellow meatiness. 6 servings

1 tablespoon extra-virgin olive oil
3 cloves garlic, slivered
1/4 teaspoon crushed red pepper
2 ounces thinly sliced prosciutto, cut into 2 1/2-inch-long matchsticks
2 large heads radicchio, cored and sliced
Freshly ground pepper to taste
1 14-ounce can reduced-sodium chicken broth
Salt to taste
1 pound whole-wheat linguine or spaghetti
1/2 cup freshly grated Parmesan cheese, divided

Bring a large pot of water to a boil for cooking pasta. Place a pasta-serving bowl and 4 individual pasta bowls in a warm oven.
Heat oil in a large nonstick skillet over medium-low heat. Add garlic and crushed red pepper. Cook, stirring, until tender and fragrant but not brown, 30 to 60 seconds. Add prosciutto and cook, stirring, until lightly browned, 2 to 3 minutes. Add radicchio, increase heat to medium and cook, turning with tongs, until wilted, 4 to 5 minutes. Season with pepper.
Pour in broth and bring to a simmer. Reduce heat to low and simmer, uncovered, until radicchio is tender, about 10 minutes.
Meanwhile, cook pasta in a pot of boiling salted water until al dente, 8 to 10 minutes. Drain and place in the warm serving bowl. Add sauce and 1/4 cup Parmesan; toss to coat. Taste and adjust seasonings. Serve immediately, passing remaining 1/4 cup Parmesan separately.

Per serving : 362 Calories; 7 g Fat; 2 g Sat; 2 g Mono; 15 mg Cholesterol; 61 g Carbohydrates; 19 g Protein; 10 g Fiber; 497 mg Sodium; 378 mg Potassium

Diana's Radicchio Salad
My favorite new recipe, for all that radicchio and chicories:

I've been making a salad with radicchio or castelfranco, with crumbled blue cheese and a fig ginger vinaigrette (or any sweet/concentrated vinegar like balsamic). Buttermilk Blue from Wisconsin works especially well because it's creamy. Olive oil, salt and pepper, sliced pear if you have some. From Diana W

L.C.’s Radicchio

.5 pound pancetta chopped
1 large or 2 med radicchio sliced and chopped
.5 cup chopped parsley
2 cans chopped tomatoes (28 ounces total)
fusili or other curly pasta, cooked

Brown pancetta, add and cook down the radicchio.  Then add tomatoes and cook.  When cooked remove from heat and add parsley.  Add cooked pasta. You can even add more radicchio than this if you want.

Roasted Treviso Radicchio from Chef Jonathan Miller
Similar to the grilled chioggia radicchio recipe I've contributed in the past, this is even easier, as you don't have to get the grill going, or go outside in the cold to grill. Soak your beans the night before and this is mighty easy to put together for a weeknight. It can be an entire meal with a nice glass of wine.

1/2 c dry cannelini beans
1 head fennel, halved, cored, and thinly sliced crosswise
2 stalks green garlic, thinly sliced
2 heads treviso radicchio, quartered lengthwise, taking care to keep the root intact
1 t fennel seeds
1 T dijon
sherry vinegar
2 T creme fraiche
1 T chervil, tarragon, or parsley, chopped
olive oil

Soak your beans overnight in cold water to cover. Drain, rinse, and put into a pot with fresh, cold water to cover by at least 2 inches. Bring to a boil, add some salt and a tablespoon of olive oil, and simmer until tender, about 20-30 minutes. Drain.

Heat the oven to 500. Put the fennel and garlic in a small baking dish and toss with olive oil and salt. Put the treviso on a large baking sheet, cut sides up, and drizzle with olive oil and sprinkle with salt. Roast both in the oven. The fennel should be roasted until it begins to color nicely and is softened and sweet, probably 12-15 minutes. The treviso should be softened and crispy on its edges, more like 20 minutes.

Make a vinaigrette: crush the fennel seeds in a mortar and mix with the dijon a splash of sherry vinegar, the creme fraiche, the herb (chervil, tarragon, or parsley), then whisk in enough olive oil to make a strongly flavored vinaigrette. Toss this with the cooked beans while the beans are still warm. When the fennel comes out of the oven, fold them into this mixture.

To finish put the beans and fennel on a serving plate and top with the roasted treviso. Finish with sprinkling of chopped chervil or parsley. Best served warm.

Radicchio Strudel adapted from the LA Times Feb. 2003
this makes a great appetizer!

2 heads treviso radicchio or 1 head chioggia or equivalent
3 Tablespoons olive oil
2 cloves garlic, finely minced
1 teaspoon salt
1 sheet puff pastry, thawed at room temp 20 or so minutes
flour for rolling
2 ounces mozzarella, cut into small cubes
1 egg lightly beaten with 1 teaspoon water

~ Trim the ends of the radicchio and cut in half (lengthwise if using a long variety such as treviso), then cut the pieces into quarters. Finely shred each piece.
~ Heat the oil in a large skillet. Add the garlic and cook 30-40 seconds, taking care not to burn it. Add the radicchio and cook, stirring often until wilted, about 4 minutes. Sprinkle salt in and stir well. Set aside to cool.
~ Roll the puff pastry out on a lightly floured surface into a rectangle about 14 by 12 inches. Lay the radicchio in a stripe down the center. Dot the top of the radicchio with the cheese. Fold both sides of the pastry over the center and brush the underside edge with the egg wash; press to seal. Brush the rest of the egg wash over the surface of the strudel. Place on a baking sheet and refrigerate 10-15 minutes.
~ Meanwhile, heat the oven to 400 degrees.
~ Bake until golden brown, 20-25 minutes. Cut crosswise into 12 pieces and serve.

Following 3 are from Elisa di F.

1 lb radicchio, cut in thin stripes
1 shallot, chopped
1 apple, diced
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper

Sautee shallot and apple in oil for a few minutes; add radicchio, honey, salt and pepper and cook until wilted. Add the balsamic vinegar, mix well and spread on warm toasted Italian bread.

1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)

Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).

Orzotto is the Italian name for barley risotto; if you don't have pearled barley you can use Arborio rice and reduce the cooking time.
1 lb radicchio, chopped
1/2 lb pearled barley
3 oz diced prosciutto or speck (Italian smoked prosciutto)
3 oz smoked mozzarella
2 oz parmigiano, grated
1 1/2 quart vegetable broth, boiling
1/2 cup white wine
1 shallot, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper

Sautee radicchio and shallot in oil until wilted. Add barley and stir continuously for 2 minutes. Add the wine and let it cook off completely (about 2 minutes). Add the boiling broth, salt and pepper and cook for at least 20 minutes, stirring occasionally. 2 minutes before the end add the prosciutto cubes. Transfer to a serving bowl and add balsamic vinegar and the cheeses. Let it sit for a couple of minutes, until the cheeses are melted, and enjoy!

Serves 6

1 large garlic clove, minced (about 1 1/2 teaspoons)
1 tablespoon juice from 1 small lemon
2 tablespoons sherry or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon extra‑virgin olive oil, plus 1/3 cup
1 cup walnuts, chopped coarse
1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)
2–3 anchovy fillets, minced (about 1 tablespoon)
3 large bunches watercress, washed, dried, and stemmed (about 6 1/2 cups, loosely packed)
1 medium head radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)
1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler

1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.

2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3
minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until
fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.

3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan,
and serve immediately.

Shari C.'s ideas:

-Radicchio is fantastic in risotto - I usually use red wine with the radicchio and lots of parmesan cheese.

-It's also great in a tricolor salad - radicchio, endive and arugula with shaved parmesan cheese and a lemon vinaigrette.

-I love it roasted and drizzled with good balsamic or saba.

Baked Radicchio adapted from Lidia's Italy Lidia Bastianich
submitted by Shari C.

The best variety for baking is the long thin radicchio trevisano or spadone, but the small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are also delicious baked this way. Serve as an antipasto or a vegetable course, over soft or baked polenta.

* 1½ pounds round or long radicchio, 2 or 3 firm heads
* 4 tablespoons butter
* 4 tablespoons extra virgin olive oil
* 1 medium-large onion, peeled and sliced in ¼-inch-thick half-moons (2 cups)
* 3 large garlic cloves, smashed and peeled
* 1 teaspoon coarse sea salt or kosher salt, or to taste
* 1 tablespoon red wine vinegar
* Freshly ground black pepper to taste
* 1 cup freshly grated Grana Padano or Parmigiano-Reggiano

Trim the radicchio heads, discarding wilted or bruised outer leaves and slicing off the very bottom if tough and discolored (don’t remove the core). Slice the heads in quarters or sixths, into wedges about 3 inches wide. Cut through the core, so the leaves are held together. Arrange a rack in the center of the oven, and heat to 375°F.

Put the butter and 2 tablespoons of the olive oil in the skillet, and set over moderate heat. When the butter is melted and foaming, stir in the onion and garlic and cook for a minute, then lay in all the radicchio wedges in one layer. Sprinkle on the salt, cover the pan, and cook slowly, turning the wedges over and stirring the onion every couple of minutes.

After 10 minutes or so, when the radicchio is softened slightly but still firmly holding its shape, stir the vinegar with ½ cup water and pour into the pan. Raise the heat a bit and bring the liquid to the boil, turning the wedges and stirring. Cook for a couple more minutes, until the pan juices are reduced and syrupy and the wedges are lightly caramelized.

Remove the skillet from the heat, and arrange the radicchio wedges in the baking dish in one layer. Spoon the onion all around, and pour the skillet liquid over. Drizzle on the remaining 2 tablespoons olive oil, season with freshly ground black pepper, and sprinkle the grated cheese in an even layer, covering the radicchio.

Tent the dish with aluminum foil, pressing it against the sides. Bake covered for about 20 minutes, remove the foil, and bake another 5 minutes or more, until the radicchio wedges are tender and moist and glazed golden on top.

Pasta with radicchio  recipe by Robyn Lamar

1/2 lb of short pasta such as farfalle or penne
1 head of radicchio, sliced cross-wise into ribbons (I've been using the Treviso in this recipe)
1-2 cloves of garlic, minced
a few tablespoons of olive oil
2-3 table spoons of pine nuts, toasted until golden brown
Mild greek goat cheese; if firm, grate, if soft, crumble

While the pasta is cooking in plenty of very salty water, heat the olive oil over medium heat in a large skillet.  Saute the garlic a few seconds until it sizzles and smells nice, then adde the radicchio and stir a few minutes until wilted.  Add the pine nuts and turn the heat off.  When the pasta is al dente, reserve 1/2 cup or so of the pasta water and drain the pasta.  Mix the pasta with the radicchio mixture, adding cooking water and flavorful olive oil if it looks dry.  Grind on plenty of black pepper, and grate or crumble the goat cheese on top.  Serve immediately.

Bake Radicchio  recipe by Robyn Lamar
Pull off any wilted outer leaves.  Slice the radicchio in half lengthwise, and cut out the core.  If the radicchio is on the big side, cut the radicchio lengthwise one more time, leaving you with 4 equal quarters.  Place on an oiled baking sheet, drizzle the cut side of the radicchio very generously with olive oil, and salt and pepper to taste.  Cook at 450 or 500 degrees for 15-20 minutes, turning once
or twice.  The radicchio will get very soft, and the edges of some leaves will crisp up and turn brown.

Grilled Radicchio Treviso With Scamorza Cheese  
by Gourmet Magazine

4 (9‑inch) heads Treviso radicchio
1/4 cup extra‑virgin olive oil
1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
2 1/2 tablespoons balsamic vinegar

Prepare grill for cooking.

Remove any loose outer leaves . from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.

  Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are  browned and hearts are tender, 25 to 30 minutes total.

Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about  2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

Pizza al radicchio
Pizza with Radicchio
Serves: 2

Basic pizza dough

The following ingredients are for one pizza, or half the dough recipe:
1 lb. radicchio
3‑1/2 oz. Italian parmesan
2 Tbsp. butter
2 Tbsp. ground dry bread crumbs
salt to taste
extra virgin olive oil

1. Clean the radicchio and slice them thinly.
2. Cook the radicchio in a pan with butter and salt until it is tender. It'll loose most of its volume.
3. Grease a baking sheet approximately 15 " X 11" with olive oil. I use a regular rectangular baking sheet, but if you want to use a round pan the equivalent should be about a 14" pizza pan.
4. Roll half the dough using a rolling pin or simply use your fingers to spread it on the baking sheet.
5. Add the radicchio to the crust.
6. Now Add the parmesan in very thin slices, the thinner the better.
7. Sprinkle the ground bread crumbs, salt and pepper. Finally add a few spoons of olive oil.
8. Bake for 30 minutes or until done in a preheated oven at 450F

When I make this pizza I prefer to substitute 1‑1/3 cups whole wheat flour for the regular flour in the pizza crust.

More Radicchio Recipes from

Risotto con radicchio Serves: 4‑6

2 1/2 cups arborio rice
2 heads radicchio
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil
5 Tbsp. unsalted butter
about 6‑7 cups vegetable broth
1 cup dry white wine
1/2 cup freshly grated Italian Parmesan

1. In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them.
2. Meanwhile, wash and slice the radicchio thinly.
3. When the onions are ready add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often.
4. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice.
5. Add the wine (preferably the wine same white wine that you'll serve) and continue mixing until it is absorbed.
6. Add about 2 cups of hot broth and reduce the heat to medium. Mix it frequently.
7. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
8. When the rice is almost cooked, it should be 15‑20 minutes according to package direction, mix in 2 Tbsp. Butter and the Parmesan. Remove from the stove, cover the pan
with the lid and let it stand for few minutes.
9. Serve the rice and accompany it with extra Parmesan for the topping.

2 heads radicchio are about 1 lb. cleaned. Radicchio is a bitter salad so don't be surprised if it seems almost too bitter while cooking. At the end, with the butter and parmesan, the flavor softens considerably.


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