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Radicchio
Castelfranco
The Jewel Among the Specialty Leafy
Greens
By
John San Agustin
Breath-taking
and brilliant, it easily qualifies as one of the most elegant,
fresh specialty produce items planted, harvested and packed
for the worldwide-market place. A member of the chicory family,
its nearest relatives are radicchio, also known as Rossa di
Verona. Next of kin are Red Treviso, also known as 'Rossa di
Treviso,' the Curly Endive, and then Frisee, also known as 'Chicoree
Frisee', 'Whitloof, also known Brussel Witloof, or Belgian Endive,
and Sugarloaf, also known as Tan di Zucchero'.
A unique characteristic of this unique tri-color chicory is
its leaves, reminis- cent of rose petals, as they open. They
reveal mother nature's decorative artistry, pink to red magenta
hues, against soft yellowish cream as if randomly splashed on
by a painter.
Originally
grown in Mediterranean rich soils, such as found in the Veneto
region of Northern Italy, this intensely beautiful and majestic
salad plant has heritage markings that are hundreds of years
old.
Today,
Castelfranco is a specialty produce item grown here in the United
States. Season of availability in Northern California is September
through November. Imported from Italy Castelfranco's season
of availability is extended include November through March.
You
can easily imagine the many uses that Castelfranco can bring
to your menu and presentation to your dining table. Used as
a color background in fresh salads, its slightly bitter-sweet
flavor, and soft buttery leaves add inter- esting textures and
taste to the palette.
Executive
Chef Gary Roth, of Los Altos Golf & Country Club in Los
Altos, California, suggest this recipe and preparation:
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RECIPE |
Spinach
Tortellini with Castelfranco and Gorgonzola
By Executive Chef Gary
Roth, Los Altos Country Club, Los Altos, CA
Ingredients:
1 cup of sliced Shallots
1 cup of Dry Sherry
2 cups chopped Castelfranco (wide strips)
2 tbls. Butter
1 1/2 cup Cream
4 to 5 tbls. Gorgonzola Doice (depending on strength)
1 lb. Ricotta stuffed spinach tortellini
1/2 cup toasted Pinenuts
Fresh cut of Parmesan Cheese
TT Fresh Ground Pepper and Salt
Procedure:
Sweat shallots with butter without
coloring until very tender. Deglaze with sherry and reduce
to 1/3 cup of liquid. Wilt Castelfranco slightly in shallots.
Add cream and Gorgonzola and simmer 2 minutes to melt
cheese into sauce, but do not reduce excessively. Cook
Tortellini in 3 qts of salted water. Drain. Toss pasta
in sauce. Serve in 4 large warm bowls. Garnish with toasted
pinenuts, fresh parmesan cheese and rim the bowl with
ground black pepper. Serve with chilled Pinot Gris. Decorative
possibilities are endless. Use Castelfranco as a center
piece on banquet trays filled with fragrant fruits would
be visually pleasing.
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Sweat shallots with butter without coloring until
very tender. Deglaze with sherry and reduce to 1/3 cup of liquid.
Wilt Castelfranco slightly in shallots. Add cream and Gorgonzola
and simmer 2 minutes to melt cheese into sauce, but do not reduce
excessively. Cook Tortellini in 3 qts of salted water. Drain.
Toss pasta in sauce. Serve in 4 large warm bowls. Garnish with
toasted pinenuts, fresh parmesan cheese and rim the bowl with
ground black pepper. Serve with chilled Pinot Gris. Decorative
possibilities are endless. Use Castelfranco as a center piece
on banquet trays filled with fragrant fruits would be visually
pleasing.
Castelfranco is
available from VegiWorks Specialty Produce
Company in San Francisco. One other supplier is European
Vegetable Specialties in Salinas, both companies located in Northern
California .On the east coast, ou may find it at Baldor Enterprises
in New York.
Seeds for your
home or restaurant garden are available at Ornamental Edibles
in San Jose, California. Mary Cake of Country Gardens, a certified
organic grower in Modesto, California, has planted Castelfranco
for two years. She suggest planting the seedlings in trays during
the late summer or early fall, preferably around the first week
in August . After 30 days, you may transfer outdoors, then plant
12 inches apart to encourage compact heads. It will take up to
60 days to reach maturity Coastal growing areas where the sun
shines warm and the nights are cool are ideal for Castelfranco.
Depending on your region's weather conditions, your specialty
crop of Castelfranco may last into December. If there is too much
moisture in the ground, the plant will break down.
We encourage you
to try this jewel of specialty greens, see for yourself, we guarantee
it will bring clarity and excitement to your menu.
2000 McKinnon Ave. - Bldg. 428, Unit D
San Francisco, CA 94124
415-643-8686 - Fax 415-643-5640
www.vegiworks.com
Email: vegi@slip.net
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