Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian

607.26 Kcal

calories per serving

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Energy 607.26 (Kcal)
Carbohydrates 68.77 (g) of which sugars 0.88 (g)
Proteins 18.96 (g)
Fat 25.79 (g) of which saturated 7.35 (g)of which unsaturated 7.32 (g)
Fibers 2.28 (g)
Sodium 976.24 (mg)

Indicative values for a portion of 5 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

INFORMATION

1) If you want to remove the bitterness from the radicchio, soak it for 1 hour in cold water with a splash of vinegar and lemon juice. Then drain it and use it.

2) If you want to keep the intense red color of the radicchio, know that it is the cooking liquids that turn the radicchio dark brown. If you fry it, for example, the red remains intense. To keep the color intense, add acid to the cooking water, either with vinegar or lemon.

3) If you want to store radicchio in the refrigerator, wrap it in food-grade paper. Stored this way, radicchio lasts up to a week. To freeze radicchio, you need to blanch it for two minutes in boiling water slightly acidulated with a tablespoon of lemon juice.