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Radicchio is a vegetable no one talks about. It's beautiful, with purple and white stripes, but tastes rather bitter raw. It pops up in salads fairly often, alongside other boldly flavored greens like endive and ripe cheese such as blue. But if you haven't tried it yet, or want to like it but are turned off by its assertive flavor, try some of these not-so-obvious preparations. They turn radicchio into a secret ingredient, a hush-hush way for otherwise ho-hum dishes get a little bite.

Lasagna. Your grandmother's red-sauce version is probably better off without radicchio (and who are we to mess with your Nonna?), but any lasagna involving bechamel or mushrooms (or both) will benefit from radicchio's punch. This recipe calls for cooking it until it wilts, then mixing it with sauteed mushrooms and sage--they form the veggie layer of the finished dish.

Risotto. This basic recipe has tons of variations; to use radicchio, tear the leaves and cook them with a chopped onion before adding the rice. Instead of grating Parmesan into the risotto at the end, try Piave Vecchio--its slight almond bitterness is the perfect complement.


Roasted. Putting radicchio in a very hot oven (450°) reveals its softer side. Cut it into wedges, then rinse them and toss on a baking sheet with olive oil, salt and pepper. Roast for 20 minutes, turning the wedges over about halfway through. Just before serving, drizzle a touch of balsamic vinegar on top to bring out the sweetness.

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