The compote of Chioggia radicchio, a delicacy you must try, is a preparation that can accompany savory dishes based on polenta, boiled and roasted meat and fish; or aged or fresh cheeses. It is a very easy recipe to make, characterized by a very inviting, pleasant aromatic note with a sweet flavor. With the Chioggia radicchio compote, we can prepare unusual and chic canapés for appetizers and buffets. Once prepared, the compote should be left to rest for at least 10-5 days before it can be enjoyed and appreciated in all its goodness.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12.35 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs Chioggia radicchio
- 3.4 oz red wine
- 3.4 oz balsamic vinegar
- 14.1 oz brown sugar
- 1 clove
- 1 pinch cinnamon powder
- 1 pinch fine salt
- to taste orange zest (grated)
Preparation
Wash and slice the radicchio. Finely chop it without turning it into mush. Let the excess water drain off.
Put the radicchio in a wide, large pot with the wine and balsamic vinegar.
Cook it covered, on the smallest burner, on high heat until the radicchio has halved in volume (about 15 minutes), stirring occasionally.
At this point, remove the lid, raise the heat and let the liquid evaporate completely. It will take about 40 minutes. Stir often with a wooden spatula to prevent fragments of dried or burnt radicchio from sticking to the pot.
When the liquid has evaporated, switch to a slightly smaller pot, lower the heat again, add the grated orange zest, the pinch of cinnamon, fine salt, sugar, and the clove (whole or crushed, depending on taste).
Stir continuously and cook on very low heat for 40 minutes. If you want a slightly thicker compote (like the one in the picture), just extend the cooking by 5 minutes.
Meanwhile, sterilize the jars and lids, and when the compote is ready, pour it still hot into the jars (with the help of a spoon, press it into the jars to eliminate air spaces but without pressing too much), seal them tightly, turn them upside down and let them cool without touching them. This way, a vacuum will also form.
The Chioggia radicchio compote is ready. Let it rest for at least 10-5 days before enjoying it.
