May 102011
At Eataly with Julia: Stalking Italy's Winter Flower

Eataly has a gem of a little cooking school. I taught there  in April, timed for the season’s first crop of the precious winter flower of Treviso. Because Eataly carries the uncommon long-ribbed “tardivo” variety of radicchio, I showed my class how to make a stupendous and simple dish with it: Sauteed Spaghetti with Radicchio. The recipe appears in my most recent cookbook, Italian Home Cooking: 125 Recipes to Comfort the Soul (Kyle Books, NY and London, 2010) To buy this book click here Radicchio belongs to the chicory family (cichorium intybus) and there are four different types: – elongated red Verona […more…]