You will notice that the radicchio is green and this was a new one for me – I was wandering through the Epicurean Supplies gardens with Clyde Potter the other day when we came a upon the radicchio bed and in it there were green plants which Clyde told me was a
radicchio variety called Virtus.
This radicchio is light green, has a similar habit to Treviso radicchio with a mildly bitter flavour that teams well with the other
ingredients I have used. Any member of the chicory (endive, frisee and radicchio) family could be used here if this variety of radicchio is not available.
Radicchio, Bacon & Camembert Bagel
Don’t overcook the radicchio, a few tosses with the bacon will coat it with the bacon fat and just start to wilt it – that’s all that’s needed.
For each bagel:
1 rasher bacon, cut into strips
1 large green radicchio leaf, shredded
1 bagel of your choice, split and lightly toasted
1 tbsp fig relish or chuntey – I used Te Mata Figs Fig Relish, but I think any of their fig preserves would work
50g sliced camembert cheese
1 Place bacon in a non-stick over a medium heat and cook, tossing for 4-5 minutes or until cooked.
2 Add radicchio and cook, tossing, until just wilted.
3 Spread bottom half of bagel with half the fig relish, then pile on bacon/radicchio mixture, top with cheese, remaining fig relish and top half of bagel. Serve immediately.
Happy cooking and eating.
Recipe by Rachel Blackmore
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