Raving About Radicchio

I have always loved bitter greens, and most of all, Radicchio di Treviso. One of my best meals in March was a salad made with Tuna Fish, Radicchio, and Cannellini Beans.

Thinly-sliced Castelfranco Radicchio and chopped Gaeta olives were all I needed to make the dish complete, along with the requisite oil and vinegar.

Another highlight of this lunch was the bottle of 2020 Oddity Wine Collective Changeling, an Arizona white wine blend, made by my son. His first white wine was a 2015 Changeling, made with Riesling and Viogner. The new Changeling was a blend of Riesling, Rousanne, and Vidal Blanc, and it is worthy of the best white Rhône wines I have tried.

Two other meals of note should be recorded with this blog. One was a simple lunch dish of soup, made with tomatoes, white beans, ditallini pasta, Parmesan and chopped parsley.

Dinner that night was Barbara’s successful Corn and Basil Tart from a recent food magazine, preceded with an appetizer of shrimp, garlic, and parsley. The same wine went with this beautifully.

This entry was posted in Food, Vegan, Vegetarian, Wine. Bookmark the permalink.

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