The compote of Chioggia radicchio, an absolute delicacy to taste, is a preparation with which you 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 aromatic note, pleasant and with a sweet taste. With the Chioggia radicchio compote we can prepare canapés for unusual and chic appetizers and buffets. Once prepared, the compote should be left to rest for at least 10-5 days before it can be tasted and appreciated in all its goodness.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 12.3 oz
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 2.2 lbs Chioggia radicchio
- 3/8 cup red wine
- 3/8 cup balsamic vinegar
- 2 cups brown sugar
- 1 clove
- 1 pinch ground cinnamon
- 1 pinch fine salt
- to taste orange zest (grated)
Preparation
Wash and slice the radicchio. Finely chop it without turning it into a mush. Let the excess water drain.
Put the radicchio in a large, wide-bottomed pot with the wine and balsamic vinegar.
Let it stew covered, on the smallest burner, over high heat until the radicchio has halved in volume (about 15 minutes), stirring occasionally.
At this point, remove the lid, increase the heat, and let the liquid evaporate completely. This will take about 40 minutes. Stir often with a wooden spatula to prevent dried or burnt radicchio fragments from sticking to the pot.
When the liquid has evaporated, change to a slightly smaller pot, lower the heat again, add the grated orange zest, the pinch of cinnamon, the fine salt, the sugar, and the clove (whole or crushed, according to taste).
Stir continuously and cook over very low heat for 40 minutes. If you desire a slightly denser compote (like that in the picture), it will be sufficient to 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 (using a spoon to press it into the jars to eliminate voids but without pressing too hard), close them hermetically, 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.
