Red Chicory, called ‘Radicchio‘ in Italian, is a leaf vegetable characterized by an intense magenta colour and a bitter taste, which becomes more gentle when cooked. The area around Treviso and Chioggia, in the North East of Italy, are famous for being the place where the most delicious varieties of red chicory originated. In this article we talk a bit more about radicchio and its importance in Italian cuisine: Gorgonzola and Walnut Radicchio Rolls.
This Red Chicory jam is great to accompany boiled or roasted meat or chicken or to spread on a slice of bread for an unusual breakfast. Its perfect match, though, is cheese: a little bowl or red chicory jam is a classy touch for a cheese platter, particularly if you’re serving aged Asiago. Any cheese with a piquant taste will highlight the sweet notes of the jam, and if you’re looking for alternatives to Italian cheeses we recommend you read our article on how to substitute Asiago, ricotta and Robiola.
Serves 3-4 | Preparation time: 10 mins | Cooking time: 1 h
- Red chicory: 400 g
- Brown sugar: 200 g
- Cloves: 1
Rinse the chicory under cold running water and use some kitchen paper to dry it carefully. Cut the chicory in thin strips.
Place the chicory in a pot, add the sugar and the clove and cook on very low heat for about 1 hour, stirring occasionally.
Tip: We suggest you to start by adding only 4 tablespoons of sugar, and then add more during the cooking process depending on your taste.
Turn off the heat, remove the clove and let the jam cool down completely before serving it.
Tip: You can store the jam in a sterilized glass jar and keep it in a cool, dark and dry place. To prepare the jar, place it in a pot full of water; bring the water to a boil and let it boil for 1 hour before removing the jar. Use a clean cloth to dry the jar, then fill it up with the red chicory jam. Close the jar and put it back into the boiling water for a least 20 minutes.