Jam late red radicchio PGI and blood oranges. Did you ever think that you could make a jam with radicchio? Well, you can. Now, obviously not the only one in the world to have thought, but they are among the few to have used not the normal radicchio, but the late IGP, particularly sweet, crisp and fresh. The result is a sweet and aromatic jam, thanks to the juice and the zest of blood oranges, I have further enriched with a little’ lemon peel, star anise and rum.
I had the 'straight’ on’use of late radicchio by a restaurateur of the Trevigian brand, that made me taste this jam I fell in love. Is, since I came back from Treviso with a cassette of this extraordinary vegetable, I decided to try making jam (you have already read my article on radicchio IGP and watched VIDEO production?). The result is a very versatile jam, Guests can use it in sweet as filling for pies, cakes, muffins or even just at breakfast on a slice of bread and butter.
Or, how I like it, to accompany the cheese. I have tried the jam radicchio and orange with a sweet pecorino cheese rind and blue cheese Sardinian sheep (of the Brebiblu Argiolas cheese). But, especially, with a special cheese, a pecorino cheese blue cheese that has matured in the pomace and strawberries dairy Dicecca Altamura. A truly spectacular cheese. And now I leave you with the preparation of the jam, Have a nice day!
DOSES FOR 4 JARS FROM EACH 250 GRAMS:
1 pound of late radicchio di Treviso IGP
450 grams of brown sugar
zest and juice of 2 oranges organic red
a Berry of star anise (Optional)
organic lemon peel
organic lemon juice
30 milliliters of white rum or brandy
Sterilize the jars. Before preparing the jam, you need to sterilize the jars. Wash the jars and caps under running water, put them in a pot and fill it with water, so that even the pots they are full and go to the bottom. Bring the water to a boil and continue over medium heat for at least 30 minutes. Remove the jars and caps, or with the aid of the grippers, and put them to drain upside down on a cotton cloth (Obviously spotless).
For the jam late radicchio and oranges. Lavare con cura il radicchio sotto l'acqua corrente. Dry it carefully. Cut the radicchio finely. Put in a large saucepan. Combine sugar cane, the grated rind of the oranges and lemon, orange juice and filtered lemon. Aggiungere l'anice stellato. Stir and let stand at room temperature for thirty minutes.
After the interval of rest, stir again and cook the jam over low heat. The cooking time is about two hours, until the volume you will not be reduced by two thirds and finchsé have not got a slightly caramelized syrup. When cooked, add brandy or rum. Cook again for five minutes.
Fill with radicchio jam jars, reaching about half a centimeter from the edge and plug it, by screwing the cap carefully. Turn the jars upside down and leave overnight or at least for twelve hours.
I advise you to wait at least a week, best two weeks, before opening and enjoy your jam, so the flavors have time to blend. You can save this jam for about six months. E' ottima in versione dolce, filling for pies or muffins, o semplicemente su una fetta di pane con un po' di burro, but also in savory version, as an accompaniment for cheese, preferably seasoned or herbed. Bon appétit!