Radiccio Rossa di Treviso Precoce

Botanical Name: Cichorium intybus

approx 1000 seeds

Availability: In stock

$4.40

Details

Italian vegetable used to add zest, colour, texture and unique flavour to mixed salads. The deep red leaves are set off by crisp white. Grow for delicious baby leaves that regrow for 2-3 cuts, or harvest whole when fully grown.

How To Grow

Sow 5mm (¼in) deep, cover with fine soil, firm gently and keep moist.

When To Plant

All the four seasons in a year.

Sow

Spring, Summer, Autumn, Winter

Soil Type

fertile, well cultivated, well drained

When

All the four seasons in a year.

Where

In trays of seed raising mix or direct in final growing position.

How Sow

Sow 5mm (¼in) deep, cover with fine soil, firm gently and keep moist.

Care

Transplant when strong enough to handle, spacing 20cm (8in) apart for mature plants or 5cm (2in) for baby leaves. Keep well watered and fertilised. Seedlings emerge 12-14 days. Harvest: Pick baby leaves as required or harvest whole 12-16 weeks from sowing.

Our Seed Guarantee

If you are not completely satisfied with these seeds Mr. Fothergill's will gladly replace them for free. Performance subject to growing conditions.

Learn More

Recipe

Mushroom, Chicken and Raddiccio Risotto

Mushroom, Chicken and Raddiccio Risotto

Ingredients

  • Olive oil
  • 4 raddicio, sliced
  • 2 cups mushrooms, sliced
  • 500g chicken thigh fillet, diced
  • 1 ½ cup Arborio rice
  • 2 spring onion, finely chopped
  • 2 cups hot water
  • 2 cups hot chicken stock
  • ½ cup dry white wine
  • 1/3 cup grated Parmesan cheese

Instructions

  1. Heat 2 tbsp oil in a deep frypan, add onion and cook for 1 minute. Add rice, stirring to coat with oil, about 2 minutes.
  2. Pour in wine and stir constantly until the wine is fully absorbed. Add hot stock and water to the rice, turn heat to lowest setting and simmer, stirring occasionally until the broth is absorbed. If needed continue adding stock or water 1/2 cup at a time until the liquid is absorbed and the rice is tender, about 15 to 20 minutes.
  3. Whilst rice is cooking heat 2 tbsp oil in a large pan and brown chicken, add the mushrooms and cook for 2 minutes. Add radiccio and cook for a further 2 minutes. Remove from heat.
  4. Once risotto is tender add the chicken, mushroom, radiccio and parmesan into the pan and stir to combine. Season with salt and pepper to taste.
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