I first started to eat radicchio in Sud-Tyrol Italy while visiting my son. I fell in love with this slightly bitter spicy vegetable! Radicchio is also know as Italian chicory. For a little bit of trivia,
Pliny the Elder, in Naturalis Historia, claimed that radicchio could aid insomnia and had blood purifying properties. Radicchio contains intybin which is a sedative according to the journal of Ethnopharmacology. This is what we taste as bitter. Food indeed can be our medicine!
Rinse the radicchio head (leave some water still clinging to leaves) and slice it up. In a large skillet, heat olive oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Before serving add some aged balsamic vinegar to taste and enjoy over a grain or/and with some grilled salmon or meat.
I enjoy the radicchio over quinoa and some sunflower seeds. This is a great dish for the kapha dosha. For vata and pitta serve with a light meat like chicken and choose rice instead of quinoa.
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