Red radicchio is a symbol of Treviso and all of Veneto, just think of Chioggia, where one of the other best-known varieties comes from. Would you ever have thought of enjoying radicchio desserts? Well yes, many chefs and skilled homemakers from all over Italy have tried their hand at creating mouth-watering radicchio desserts that are easy to prepare at home too; here are some selected for you.
If you have a sweet tooth and want to discover Veneto cuisine and recipes keep following us in the cooking section!
Radicchio and its beneficial properties
The radicchio we present as the top ingredient in some desserts is the red one typical of Veneto. The three main types are Rosso di Treviso, Rosso di Verona, and Rosso di Chioggia. It is essentially a type of chicory, with an unmistakable flavor and a warm reddish color, also great for preparing delicious radicchio desserts.
It seems this precious vegetable has been cultivated since ancient times, around the 16th century, in the Treviso area. The name radicchio comes from Latin and means radix, that is, root. With its characteristic bitter taste, it is mainly associated with risottos, but in reality it is used not only in cooking. In fact, its properties make it a precious ingredient in cosmetics, herbal medicine, and homeopathy.
Red radicchio is suitable for celiacs because it is absolutely gluten-free and has a very low caloric content: just over 20 calories per 100 grams.
But specifically what are the beneficial properties of red radicchio?
Veneto red radicchio primarily has purifying and digestive properties, especially due to its high water, fiber, and bitter component content, which also stimulate the proper functioning of the intestines, colon, and liver.
Red radicchio is also recommended for type 2 diabetics, as it can retain blood sugars thanks to the presence of plant fibers. This type of chicory also contains inulin, a precious substance that regulates glucose levels in the body.
There are many other substances in this vegetable capable of preventing cardiovascular diseases. Not only that, those who consume red radicchio will also benefit the nervous system and prevent insomnia.
There are also many vitamins and minerals in red radicchio, such as vitamin K, responsible for good bone health and density.
Furthermore, this bitter reddish chicory also has antioxidant properties, capable of effectively counteracting free radical attacks, thus preventing aging of the entire body.
For those who care about their figure, we recommend consuming red radicchio more often because it is rich in dietary fiber that gives a feeling of fullness, calories are low, and various blood parameters are regulated. In short, a real panacea for everyone, and truly tasty.
Radicchio Desserts! Here it is the star of recipes for the sweet-toothed
Here are some sweet recipes collected for you, featuring Veneto red radicchio as the star. A perhaps unusual combination, but it will certainly be a pleasant discovery, and above all these are recipes easy to make at home too. Do you want to try them all?
Radicchio desserts: Here is the sweet cake
This recipe was created by Trattoria da Martina, an innovative blog full of Italian and international recipes, all worth copying.
To make a nice, soft cake for about 14 people, here are the ingredients:
- flour 250 grams
- sugar 250 grams
- butter 100 grams
- red radicchio from Chioggia 250 grams
- eggs 3
- baking powder 1/2 sachet
- vanilla bean 1/2
- pine nuts 40 grams
- powdered sugar to taste
The procedure is very simple: start by chopping the red radicchio from Chioggia in a mixer, but without reducing it to pulp, Martina recommends. Get ahead by preheating the oven to 180°C (350°F), fan-forced mode, and butter a cake pan about 26-28 cm (10-11 inches) in diameter. Now whip the eggs with the sugar until frothy, then add the sifted flour and baking powder little by little; to avoid deflating the mixture, always mix from bottom to top and gently.
Finally add the melted butter, red radicchio from Chioggia, pine nuts, and vanilla; mix well and pour everything into the buttered cake pan. Lower the oven temperature to about 160°C (320°F) and bake the sweet radicchio cake for half an hour. Once baked and cooled, finish with a dusting of powdered sugar. There you have your cake, ready to enjoy!
Radicchio rosso tardivo desserts: The tart with radicchio and pastry cream
This is the delicious recipe by Roberta from the blog …facciamo che ero la cuoca? It is a tart with shortcrust pastry and a rich, lip-smacking filling. Here are the necessary ingredients, which are recommended to be organic:
for the shortcrust pastry:
- whole wheat flour 250 grams
- whole cane sugar 100 grams
- bourbon vanilla powder 1 tablespoon
- eggs 1
- butter 100 grams
- Himalayan pink salt 1 pinch
for the pastry cream:
- whole cane sugar 80 grams
- rice flour 20 grams
- bourbon vanilla powder 1/2 teaspoon
- milk 250 ml
- egg yolks 2
for the filling:
- red radicchio from Treviso tardivo 200 grams
- candied orange 1 handful (optional)
- juice of 1 orange and grated zest
- slivered almonds 1 handful
- acacia honey 2 tablespoons
First, make the shortcrust pastry by working the flour with the sugar, salt, and butter in pieces until you get a granular but compact dough. Now add the lightly beaten egg and vanilla powder, and continue to knead everything. Once you have a well-mixed dough, wrap it in plastic wrap and let it rest in the refrigerator for about an hour. Alternatively, use a mixer to make the pastry.
After an hour, take the dough and roll it out with a rolling pin to the size of your cake pan.
Now make the pastry cream. Put the milk in a saucepan together with half the sugar and the vanilla powder, bring to a boil. Meanwhile, whip the egg yolks separately with the remaining sugar, then add the sifted flour and mix well.
Pour the boiling milk in a thin stream over the egg yolk and flour mixture, stirring constantly with a whisk. Then put the cream on the heat until it thickens.
For the filling, finely shred the Treviso radicchio into very thin strips and stew it. Use a pan with honey and orange juice, let it wilt, and set aside.
Now line the cake pan with the shortcrust pastry, mix the pastry cream with the wilted radicchio in honey and juice, add the grated zest and candied orange if you like.
Pour everything into the pastry shell and sprinkle with slivered almonds.
Bake in a preheated oven at 180°C (350°F) for about twenty minutes.
The tart should be served cold.
Segno, the official IGP red radicchio di Treviso dessert
Here instead is the official dessert, made by the master pastry chefs of the Treviso area, starring IGP red radicchio. You can buy this particular and inviting cake in the Veneto town, or order it online; indeed there are many retailers also online.
The recipe is not known, but for once let yourself be pampered and without the need to cook in the kitchen, enjoy a dessert made by true masters of sugar and flour.
