The recipe for Gorizia Rose and Eggs is an easy-to-make salad, a gourmet vegetarian main course. The exquisite and crunchy Gorizia Rose is the most precious radicchio due to its labor-intensive cultivation; indeed, its online sale price is very high. To learn about the producers, you can get information through Slow Food of Friuli Venezia Giulia.
SEASON of Gorizia Rose Radicchio – from November to February.
RECIPES with Gorizia Rose:
- Difficulty: Easy
- Cost: Expensive
- Preparation time: 7 Minutes
- Portions: 1 Person
- Cooking methods: Boiling, Stove
- Cuisine: Regional Italian
- Region: Friuli-Venezia Giulia
- Seasonality: Autumn, Winter
- Energy 189.01 (Kcal)
- Carbohydrates 3.53 (g) of which sugars 0.60 (g)
- Proteins 16.08 (g)
- Fat 12.58 (g) of which saturated 5.11 (g)of which unsaturated 5.90 (g)
- Fibers 0.68 (g)
- Sodium 570.08 (mg)
Indicative values for a portion of 200 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
Gorizia Rose and Eggs
- 1 Gorizia Rose radicchio (from Sacile or Isonzo)
- 2 eggs (medium)
- to taste fine salt (and paprika)
- to taste extra virgin olive oil
- to taste balsamic vinegar (optional)
Gorizia Rose and Eggs
Preparing hard-boiled eggs
Cook the eggs for about 8 minutes from the start of boiling.
Then, remove them from heat, cool them under cold running water, and tap them on a surface for easy peeling (procedure here).
Meanwhile, prepare the Gorizia Rose
Remove the damaged leaves of the Gorizia Rose, then use a knife to cut off the dry part of the radicchio root. Lastly, cut the Gorizia Rose into wedges, keeping the white root.
Mash the hard-boiled egg with the tines of a fork.
Season the mashed egg with salt, paprika (or chili), and extra virgin olive oil.
Prepare the dish by placing the Gorizia Rose on top of the egg and, if desired, drizzle with a bit of oil and balsamic vinegar (or soy sauce).
STORING Gorizia Rose and Eggs
To store Gorizia Rose with eggs, place the salad in an airtight container in the refrigerator, separating the eggs from the greens if possible. It is advisable to consume it within a couple of days to maintain its freshness and flavor.
FAQs (Frequently Asked Questions)
What kind of vegetable is Gorizia Rose?
Gorizia Rose is a variety of radicchio, known for its crunchy leaves and delicately bitter taste. It grows mainly in Friuli Venezia Giulia and is appreciated for its labor-intensive cultivation, making it a prized and high-quality vegetable. Its shape is distinctive, with compact leaves resembling a rose, hence the name.
How is Gorizia Rose cultivated?
The cultivation of Gorizia Rose begins with sowing between April and May, using self-produced seeds from the previous year’s plants. During flowering, it is important to prevent the plants from being too close to avoid color mixing. The radicchio grows without requiring summer irrigation, but attention is given to tall leaves and weeds. Harvesting occurs in December when frosts promote the characteristic rose shape and leaf crunchiness. After harvesting, the heads are processed on the farm: they are placed in dark forcing rooms for 15 days, undergoing a process that makes them sweeter and more pink, losing about 80% of their initial volume. Subsequently, they are cleaned and prepared for the market.
Where can I find Gorizia Rose?
Gorizia Rose is primarily found in Friuli Venezia Giulia, where it is cultivated using traditional methods. It is also occasionally grown in Veneto. Additionally, some farms sell it online, making it accessible outside the production area. For more precise information on producers, you can consult Slow Food of Friuli Venezia Giulia.
