Help! Cooking radicchio

[SaltSearSavor]

Has anyone successfully cooked radicchio?

I watched Gordan Ramsey cook it once by covering it in powder sugar, searing them, and then braising it in orange juice. It looked delicious so I decided to try it when I saw radicchio at the market. They turned out SOOO bitter. My wife didn't even finish hers I even tried drizzling some honey on at the end.

Any tricks on making them less bitter?

*I will say I braise them stock instead of orange juice since we didn't have any. That might help.*

 

[dragnlaw]

I saw something once that was about soaking them in water. Think they were cut first but not too sure.

Try google, although ATK comes to mind.

 

[salt and pepper]

Grill or roasted will take some of the bitterness away.

 

[Andy M.]

That's the purple stuff that looks like cabbage, right?

 

[GotGarlic]

That's the purple stuff that looks like cabbage, right?

Yes. And it's very bitter, which is why I don't use it. .

 

[taxlady]

Yes. And it's very bitter, which is why I don't use it. .

We enjoyed it in the Costco box of mixed baby greens. I bought some. Nope. It needs to be only a very small part of a salad. I can't use up a small one before half of it goes off, if I only put that kind of tiny amount in my salads. It can be a lovely note in the symphony of salad flavours. On its own, or too much, and yeah, far too bitter.

 

[dragnlaw]

Just read an article on Frisee, Radicccio, Endives. All pretty much the exact same thing. Just different colours and shapes with different intensity of bitterness.

I don't mind a very SMALL bit of Frisee in salads and I have a friend who makes a wonderful Endive salad. She also does a pan version with either a cream dressing or just butter, s & p.

My bitterness factor is Spinach and Romaine Lettuce - both of which I love.

 

[SaltSearSavor]

Grill or roasted will take some of the bitterness away.

That is an interesting idea. I know charring something on high heat helps cut out a lot of the bitterness from things like Brussels sprouts.

 

[MyPinchofItaly]

Radicchio is something we used to eat quite a lot in Italy, mostly in the Northern Italy.
Yep, it has a bitter taste but this is its particularity.
For a better taste-experience for those one who are not used to eat it, I think the best thing is to griddled it or blanched it for very few seconds, then stir-fry in a pan with oil or even knob of unsalted butter and a pinch of salt.
It's very good combined in a risotto or in a pasta dish along with some Parmigiano or pancetta as well

 

[SaltSearSavor]

I don’t mind bitterness, in fact I love bitter cocktails. This was just overly bitter even for me.

I appreciate the suggestions! Blanching it first definitely might help. To your point, I think part of the problem is we ate it on its own. Mixing it in with a risotto or pasta (and of course pancetta helps!) is a great idea too.