The late Treviso radicchio cream is delicious, very simple and quick and is ideal for dressing pasta but, irresistible on a slice of toasted bread, perhaps together with cured meats or aged cheeses. I love local products so I really care about using them in their peak season, and this late Treviso radicchio is very tasty, not at all bitter as many say, and is ideal for making chops or creams. In this case we simply used the radicchio cream to dress spaghetti, and what was left the next evening we ate spread on toasted bread dressed with garlic and oil—a little gem not to be missed.
If you also like radicchio, here are the radicchio and fennel spaghetti, these radicchio and pancetta rolls, a great and very simple side dish, the lasagna with radicchio and fontina, and also this collection with the best recipes with radicchio.
Now right after the photo, as always, let’s see how to prepare the late radicchio cream, but don’t miss the other recipes for spreads or pasta dressings below 😉
See you soon with the next recipe, Ana Amalia!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
- Energy 169.75 (Kcal)
- Carbohydrates 6.56 (g) of which sugars 0.76 (g)
- Proteins 10.00 (g)
- Fat 10.96 (g) of which saturated 3.98 (g)of which unsaturated 2.67 (g)
- Fibers 1.34 (g)
- Sodium 708.50 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for late radicchio cream
- 18 oz Treviso red radicchio IGP, late
- 2 cloves garlic
- 2 tbsp extra virgin olive oil
- 1/4 cup red wine
- 2 oz speck
- 2 oz Grana Padano PDO (grated)
- 2 pinches salt
- 2 pinches black pepper
Tools
- 1 Immersion blender
Preparation of late radicchio cream
To prepare the late radicchio cream first clean the radicchio heads by removing the root and any outer or damaged leaves, then wash and drain them.
Chop the peeled garlic cloves and place them in a large, high-edged pan to sauté with the extra virgin olive oil for 3 or 4 minutes, taking care not to burn them.
Meanwhile cut the radicchio into pieces, add it to the pan, salt and stir to flavor, and after 5 minutes deglaze with the wine and let it evaporate.
Once you no longer smell alcohol, lower the heat and continue cooking for another 10 minutes, stirring occasionally. At the end of cooking the radicchio should be soft but not falling apart.
Meanwhile grate the cheese and cut the speck into very small pieces. When cooking is complete, adjust salt if needed, pepper, and transfer the radicchio to the cup of an immersion blender or food processor together with the speck pieces and blend.
At this point decide whether you want a velvety late radicchio cream—blend more—or a coarse one—stop when you still see pieces of radicchio.
Incorporate the grated cheese, mix and voilà—the radicchio cream is ready to be eaten or stored in a sealed glass jar in the refrigerator.
How to store late radicchio cream
You can store it in the refrigerator for 4 to 5 days, covering the surface with extra virgin olive oil.
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