Podcasts about Radicchio

Haben Sie diesen Winter noch Lust auf Kohl und Kartoffeln? Genussexperte Helmut Gote jedenfalls nicht. Stattdessen begeistert er Moderatorin Carolin Courts mit überraschender Winterküche auf Italienisch. Delizioso! Von WDR 5.

LA SCIENZA IN CREDENZA - IL RADICCHIO by Roma Tre Radio

Ricetta Risotto al prosecco e radicchioLivello A1Primo piatto di Natale Buongiorno cari amici e amanti dell'italiano e benvenuti al nostro nuovo episodio.Continua la nostra serie dedicata al Natale e come promesso oggi vi spiego la ricetta per un buon primo piatto che potete cucinare o alla Vigilia di Natale il 24 di dicembre o anche lo stesso giorno di Natale, il 25 dicembre e vi do qui la ricetta del risotto al prosecco e radicchio.Per capire meglio la ricetta vi spiego prima le parole difficili che troveremo. Cominciamo con due abbreviazioni (Abkürzungen) Igp sta per Indicazione Geografica Protetta e significa che un prodotto ha una qualità o una caratteristica unica legata alla zona in cui è prodotto. È una certificazione europea che conferma che un particolare prodotto proviene proprio da una zona o da un territorio, per esempio il vino Barolo che viene dai vigneti della valle del Barolo oppure il formaggio Parmigiano Reggiano che viene prodotto proprio nella zona di Parma.Una seconda abbreviazione è Doc che vuol dire Denominazione di Origine Controllata. Stessa cosa come sopra, ma è usata soprattutto per i vini, certifica che un vino viene da una particolare zona, segue regole di produzione precise e rispetta regole fissate.Lo Squaquerone e la Casatella sono due formaggi morbidi. Lo Squaquerone viene dalla regione Emilia Romagna e la Casatella viene dal Veneto e particolarmente dalla zona dl Treviso. Sono tutti e due formaggi morbidi, dal sapore delicato.Il lardo è un salume ed è fatto quasi tutto di grasso. Viene dalla schiena del maiale e di solito si mangia come un prosciutto o un salame.Cartoccio è un foglio di alluminio in cui si mettono gli alimenti per cuocerli al forno. (In Folie gegart/baked in foil).Battere è l'azione di rendere più sottile un pezzo di carne o un salume con un attrezzo solitamente in legno. (Klopfen/to pound).Stufare è quello che si fa quando si cuoce il risotto. Prima si mette il riso in pentola e lo si fa cuocere fino a quando diventa trasparente (dünsten/to steam).Casseruola è un tipo di pentola con i lati alti e i manici (Kasserolle/saucepan).Trasparente è un aggettivo e descrive una cosa che non ha colore ma attraverso la quale si può vedere (durchsichtig/transparent).Tostare è un po' come stufare. È l'azione di cuocere per breve tempo una verdura o il riso fino a farla diventare trasparente (andünsten, anrösten/to roast). Mantecare è l'azione di aggiungere un grasso tipo burro o formaggio a un piatto e mescolare facendo amalgamare tutti gli ingredienti insieme (cremig rühren/to stir in butter or cheese). Va bene, ora siete pronti per ascoltare la ricetta e cominciamo con gli ingredienti: 600 g Radicchio Rosso di Treviso 420 g Riso Vialone Nano Veronese Igp 150 g Prosecco di Conegliano Valdobbiadene Doc 150 g Casatella Trevigiana Dop oppure formaggio squaquerone 100 g Cipolla bianca 80 g Lardo a fettine sottili 1,5 litri di brodo vegetale Sale Ora vediamo il procedimento: Mettete per prima cosa le foglie di radicchio lavate e asciugate su un foglio di carta da forno alternate con 60 grammi di fette di lardo, bagnate con 50 g di Prosecco, chiudete la carta formando un cartoccio. Infornate in forno cià caldo a 170° C per 25 minuti. Nel frattempo preparate il risotto: tagliate la cipolla a cubetti molto, molto fini, battete il lardo rimasto. Fate stufare cipolla e lardo in una casseruola a fuoco dolce fino a quando la cipolla diventa trasparente.Aggiungete poi il riso, tostatelo per 1 minuto, mescolando di tanto in tanto per non farlo bruciare. Aggiungete il Prosecco rimasto e lasciate evaporare l'alcol per un paio di minuti. Fate cuocere per circa 15 minuti, aggiungendo a poco a poco 1,5 litri di brodo bollente e mescolate. Aggiustate di sale.Mantecate con la casatella tagliata a pezzi o lo squaqueroneo altro formaggio morbido. Quando il risotto è cotto aggiungete il radicchio cotto e servite.Vi è piaciuta la ricetta? Io vi aspetto per il prossimo episodio e una nuova ricetta e la prossima sarà un secondo.Grazie amici per l'ascolto e a presto. Ciao, ciao da Luisa!...- The full transcript of this Episode (and excercises for many of the grammar episodes) is available via "Luisa's learn Italian Premium", Premium is no subscription and does not incur any recurring fees. You can just shop for the materials you need or want and shop per piece. Prices start at 0.20 Cent (i. e. Eurocent). - das komplette Transcript / die Show-Notes zu allen Episoden (und Übungen zu vielen der Grammatik Episoden) sind über Luisa's Podcast Premium verfügbar. Den Shop mit allen Materialien zum Podcast finden Sie unterhttps://premium.il-tedesco.itLuisa's Podcast Premium ist kein Abo - sie erhalten das jeweilige Transscript/die Shownotes sowie zu den Grammatik Episoden Übungen die Sie "pro Stück" bezahlen (ab 20ct). https://premium.il-tedesco.itMehr info unter www.il-tedesco.it bzw. https://www.il-tedesco.it/premiumMore information on www.il-tedesco.it or via my shop https://www.il-tedesco.it/premium

Modernist Cuisine founder Nathan Myhrvold is here with his hottest pizza takes, from deep dish to Tokyo marinara. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get this week's recipe for Pasta with Radicchio and Walnuts here.Listen to Milk Street Radio on: Apple Podcasts | Spotify

Do you ever feel overwhelmed by all the incredible produce at the fall farmers' market? And once you get home, do you wonder: “What do I do with all of this?” This week, we're sharing our top seasonal pics AND ten easy recipes to turn your fresh finds into simple, flavorful meals that any home cook can make. If you're smitten with crisp apples and golden pears, beans and peppers of every shape and color, and baskets overflowing with ripe, juicy figs, this episode is for you. By the end of this episode, you'll discover: How to transform mushrooms into a quick, weeknight pasta (or impressive side dish for your next potluck!)A restaurant-worthy radicchio salad that will become a repeat recipe How a few pantry staples and a spaghetti squash can become an unforgettable, and easy, main vegetarian dishPress play now and start cooking with what's in season today!***This week's episode is sponsored by La Baleine,, makers of ancestral sea salts harvested from the South of France.La Baleine's Fine Sea Salt is iconic for a reason. Packaged in the classic deep blue canister with its whale logo, it's been a staple in home kitchens for decades.Harvested through natural crystallisation and using traditional methods, this fine sea salt isn't just good for your cooking; it also helps protect the extraordinary salt marsh ecosystem where it's made, home to over 500 species.

For Peter Som, nothing is quite as satisfying as the moment when everyone is gathered around the table and platters of food are set down for everyone to dig into together. Now culinary creator and lifestyle expert Som releases Family Style, a cookbook of 100 recipes with unique and creative flavor combinations, paying homage to his identity, heritage and family. He's got powerfully flavorful recipes for breakfasts, dinners, desserts and more—all unfussy, comforting and creative. Perfect, he says, for an everyday meal at home, yet sophisticated, elegant and visually stunning to impress any guest. At the heart of each of the 100 recipes in Family Style are imaginative and personally unique flavor combinations. There are beloved nods to his grandma's Cantonese flavor profiles, his mom's deep love of French food, his Bay Area upbringing, and desserts that are “not too sweet”—the highest compliment in his family—and more, with recipes including: Burnt Miso Cinnamon Toast, Crispy Deviled Tea Eggs, Radicchio and Fennel Salad with Creamy Miso Maple Vinaigrette, Roasted Carrots with Gochujang Honey Butter, Cacio e Pepe Sticky Rice with Egg, Hoisin Honey Roast Chicken, Char Siu Bacon Cheeseburger, Chickpea Bourguignon, and Lychee Lime Pavlova. Join us to hear from this entertainment and lifestyle authority whose brand of effortless sophistication stems from his many years helming his own award-winning fashion brand. Learn more about your ad choices. Visit megaphone.fm/adchoices

Questo è un lavoro scartato e ne contiene un altro: anch'esso archiviato con un - bello - e niente più. Ho deciso di proporre questi lavori a te, a voi, che mi e ci ascoltate da quando questo podcast era solo una puntata una scommessa. Racconterò una montagna fatta di sensazioni, emozioni, profumi, odori e immagini. La montagna per come ho imparato a conoscerla. Ma non solo: ho voluto aggiungere una parte dedicata a un piccolo immenso compagno di viaggio. Si chiamava Radicchio. Era un criceto. Ce l'hanno portato degli amici con cui condividiamo le montagne. E' tornato “a baita” e ci manca molto. Potresti chiederti il perché. Perché dagli animali si impara molto e da lui abbiamo imparato tantissimo. Buon ascolto!Scritto e registrato da Sebastiano FrolloMontaggio di Sebastiano FrolloContatti: andataeritorno.podcast@gmail.com Il nostro sitoIscriviti alla newsletterLa nostra pagina InstagramIl nostro profilo LinkedInMusic by Epidemic Sound

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glás Restaurant, Hotel Doolin. This week, Martyn shared a delicious recipe for parmigiana with a radicchio and citrus salad. Ingredients: Parmigiana 5 aubergines 1 tin of tomatoes 200g Parmesan 50g basil 50ml olive oil 5 cloves of garlic 20g Parsley Stalks Salad 1 head of radicchio 1 orange 1 lemon 1 lime 50g Goats Cheese 100g pumpkin seeds Method: Start by peeling the aubergine. Peel the skins in turns, leaving some of the skin on. Then thinly slice. Lay out in layers, lightly salt each layer. Leave to rest for 15 minutes. Squeeze the water out. Fry in oil at 180 degrees until golden and crispy. Set aside. For the marinara, start by making a sofrito. Warm the olive oil in a pot with the garlic and parsley stalks. Once you start to smell the aroma of the garlic, oil and parsley add in the tomatoes. Cook out gently for about 30 minutes until it's reduced. Blitz with a hand blender until smooth. Place the fried aubergine, marinara and grated Parmesan in layers like a lasagna. Generously add the basil throughout. Keep layering until you've used all the ingredients. Bake at 200 until crispy on top. For the salad, roughly chop the radicchio and set aside. Now peel the citrus and roughly chop. Mix with some olive oil and salt and black pepper. It might need some vinegar to balance. Add the goats cheese and seeds to the salad mix. Dress with the citrus mix. Season generously with salt and black pepper. To serve: A nice big spoon of parmigiana with a hefty spoon of the salad. Great with some fresh bread. Background image (c) by goir from Getty Images Pro via Canva and aesthetic squiggle line (c) by Sandi Dwi Prasetyo from Sandidwipr via Canva

Christmas in summer means more room for cooler dishes over roasts - and these recipes are a step up from the usual potato salad and coleslaw. Roasted carrots with mint emulsion and spiced chickpeas Cook time: 45 minutes Prep time: 20 minutes Serves: 12 20 carrots cut in half 2 tbsp sunflower oil flaky smoked seasalt Miso emulsion 2 soft boiled eggs 1 tbsp miso paste 4 tbsp orange juice juice of 1 lemon 1 cup coriander leaves and stalks 10 mint leaves 1 tbsp brown sugar 1 clove garlic 1 tbsp ginger, peeled 300 ml grapeseed oil Spiced chickpeas 1/4 cup sunflower seeds, roasted 1/4 cup pumpkin seeds, roasted 1 can drained chickpeas 1 tsp paprika 1 tsp ground cummin 1 tsp ground coriander 1/2 tsp crushed farm chili Pre heat the oven to 180*c. Cut the carrots in half and drizzle with oil and sprinkle with some smoked salt. Place into the oven and roast until tender. Combine all the ingredients for the spiced chickpeas in a bowl and toss, lay out onto a roasting tray and place in the oven along with the carrots. Cooked for 45 minutes stirring every 10 until crispy. Allow to cool . Make up the mint emo. Bring a pot of water to the boil and carefully drop in your eggs. Time them for 5 minutes before removing and placing into iced water till cold. Carefully roll the eggs breaking the shell before peeling. (good luck!) Place all the ingredients apart from the oil into the blender and turning on slowly before turning up and slowly drizzle in the oil. Season with salt and pepper if required. Spoon a couple tablespoons of mint emo onto a platter and stack the roasted carrots on top and finish with the spiced chickpeas. Pickled vegetables Cook time: 5 minutes Prep time: 10 minutes Serves: 12 Pickled vegetables can include: Carrots, fennel, baby beetroot, radish, red onions, cucumbers or red cabbage 1 tsp fennel seeds 1 tsp coriander seeds 2 chilli 2 bay leaves 1 tsp mustard seeds 300 ml water 200 ml cider vinegar 1/2 cup sugar Sterilized jar and lid Firstly prepare your vegetables. Clean all the vegetables and cut in 1/2, 1/4 or finely slice. Trying to make all the vegetable pieces roughly the same size. To make your pickle mixture, start by toasting your seeds in a pan until fragrant. Place the rest of the pickling mixture ingredients into a pot, adding seeds once toasted and heat until boiling. Remove the pickling mixture from the heat and carefully pour the hot mixture over the top of the vegetables and seal with a lid. (If pickling cucumbers or finely sliced veg allow mixture to cool first). To sterilize your jars and lids, start by washing the jars and lids in soapy water and rinse well with hot water. Place the jars onto a tray, top side up and then into a cold oven and turn onto 100*c. Once the oven reaches 100*c leave in the oven for another 10 minutes or until all the water has evaporated. Remove jars from the oven to allow to cool slightly before use. For the lids, simply place them into a pot and cover with cold water. Bring the water to the boil and heat the lids for 10 minutes before draining and using. Charred radicchio with rosemary and hazelnut dressing Cook time: 5 minutes Prep time: 3 minutes Serves: 12 5 x Radicchio heads 1 tbsp grapeseed oil Flaky seasalt Rosemary dressing 1 x 10cm sprig rosemary pinch flaky sea salt 3 tbsp balsamic vinegar 2 tbsp brown sugar 5 tbsp grapeseed oil 1 cup roasted hazelnuts Cut the radicchio heads in half and drizzle with oil and season with salt. Place onto a open grill or over embers and cook until the leaves just start to wilt and char. Place onto a plate and dress with the rosemary hazelnut dressing. Rosemary dressing. Remove leaves from rosemary and place into a pestle, and mortar, grind together with the flaky salt. Rub the hazelnuts together inside a tea towel to remove the skins. Crush lightly in a pestle and mix with the rest of the ingredients in the dressing. LISTEN ABOVESee omnystudio.com/listener for privacy information.

When provolone is young, the cheese is fine and soft, best used as a table cheese. After about a year, it becomes drier and pungent, acquiring a strong, concentrated flavor that is reminiscent of Parmigiano but much sharper. The sautéed greens bring a slightly bitter but mellow flavor that tempers the provolone. Gemelli, which means "twins" in Italian, are intertwined twists of pasta. They are a little different and because of that bring something extra to this salad. Most supermarkets have them, but if yours doesn't, use fusilli. 

Chris, Kendra and Shilpa open the Thanksgiving SOS hotline once more to take listener calls on Thanksgiving abroad, incorporating cheese into every part of the meal, baking in someone else's kitchen, and the wildest take on a Thanksgiving dinner we've ever heard.Recipes Featured:Loaded Scalloped PotatoesGreen Beans with Mushrooms and Crispy ShallotsThe Gooiest Baked Mac and CheeseStuffing BiscuitsGarlic Bread BiscuitsCranberry-Maple MuleSimple is Best DressingThe Creamiest Turkey Pie with Puff Pastry CrustHazelnut Green Beans with Proscuitto and DatesBrussels Sprout Stir-Fry with Cheddar and Golden RaisinsMiso-Butter Roast Chicken with Acorn Squash PanzanellaLemon Meringue PieConfit Turkey with Chiles and GarlicHoneynut Squash with Radicchio and MisoFestive Red Cabbage and Radicchio SaladPomegranate and Honey Glazed DuckSeared Duck Breast

Wetten, dass du bei der nächsten Aussage den Kopf schüttelst? Löwenzahn ist fest auf deinem Speiseplan und Mariendistel sprayst du regelmäßig. Nicht? Das könnte sich nach dieser Episode ändern, weil du hoffentlich dem Geschmack „bitter" mehr abgewinnen kannst. Denn er kann tatsächlich für die Gesundheit hilfreich sein. In dieser Folge spricht Cordelia mit Tammo von BitterLiebe über die meist unbekannten, aber faszinierenden Wirkungen von Bitterstoffen. Du ahnst sicher schon, dass Süß der Gegenspieler von Bitter ist? Aber wusstest du auch, dass du durch den gezielten Einsatz von bitteren Lebensmitteln Heißhungerattacken bekämpfen kannst? Oder welche Tipps es gibt, deine Leber zu stärken, um z.B. eleganter durch die vielen Verlockungen der Vorweihnachtszeit zu kommen? Das und vieles mehr erfährst du in dieser Folge. Ach ja. Wenn du bittere Lebensmittel wie Rucola, Radicchio, Löwenzahn usw. nicht magst, gibt es natürliche und smarte Alternativen, auch darum geht es in dieser Episode.

This is a variation on the classic Caesar Salad, with grilled radicchio replacing the traditional romaine. By grilling radicchio, a red-leafed chicory, you lose some of its slightly bitter taste. You can also pansear it, if you like. The radicchio is best grilled shortly before serving. The croutons and cheese, though, can both be prepared ahead of time. And even if you are not all that keen on anchovies, try the croutons once. You won't believe the amount of flavor they add to a salad.

Otro alimento interesante y nutritivo, para lograr experimentar nuevos sabores y darle color a tus platos de comida. El radicchio se puede comer crudo o cocido, pero sus propiedades son más al comerlo en ensaladas, es decir, crudo. Disfruta y ¡pruébalo!

A relative of lettuce, radicchio is shaped like a small cabbage and has a similar crunchy texture and reddish-purple color. Its slightly bitter flavor isn't very interesting raw, but when grilled or roasted, it makes a strong statement. Grill the radicchio for this sandwich when you are using your grill to cook something else; then refrigerate it until ready to use. Covered, it will keep 1 day. You can also roast radicchio in the oven, with similar results. You can roast the peppers and the radicchio together in advance on the same baking sheet. Just be sure to keep an eye on the radicchio to prevent it from overcooking. Done that way, this sandwich is an absolute breeze to put together, and the combination of ingredients tastes a lot more complex than it really is. When you come right down to it, there are just four main ingredients here. The key is that they are good ingredients.

Wühlmäuse im Garten sind echte Plagegeister. Die Schermäuse, wie sie eigentlich heißen, sind reine Vegetarier und ernähren sich ausschließlich von Wurzeln. Am liebsten fressen sie die Wurzeln von Beerensträuchern und Obstgehölzen und mampfen außerdem das gesamte Wurzelgemüse weg. Es ist also durchaus sinnvoll, sich gegen die Viecher zu schützen. Doch Fallen oder Gift sind in der Regel keine Option, denn damit kann man auch dem unter Naturschutz stehenden Maulwurf echten Schaden zufügen. In der aktuellen Folge sprechen Alex und Lena über die vielen Hausmittelchen, die es gibt um Wühlmäuse zu vertreiben, klären über Wühlmäuse auf und sprechen darüber, wie man die Tiere in Schach hält.Kurz & knackig:Täglich erntenSalate aussäen (Zichorien, Radicchio, Mangold, Feldsalat, Asiasalat)Kohlpflanzen raus (Grünkohl, Nero, Rosenkohl, später Blumenkohl)Erdbeeren pflanzen Hosted on Acast. See acast.com/privacy for more information.

Weder Alex noch Lena haben einen Bokashi oder eine Wurmkiste daheim. Das liegt vor allem daran, das beide mit einem Kompost im Garten arbeiten und damit gut fahren. Wer aber weniger Platz hat, seine organischen Abfälle in der Küche direkt wieder in den Kreislauf zurückführen möchte und den Aufwand nicht scheut, für den ist eine der beiden hier vorgestellten Alternativen mit Sicherheit was. In der aktuellen Folge erfahrt ihr, wie die beiden Kompostalternativen funktionierenl, was ihr dafür benötigt und womit ihr euch im Vorfeld beschäftigen solltet.Außerdem kurz & knackig, was gerade im Garten zu tun ist:denkt daran, weiterhin Salat vorzuziehen und zu pflanzen, vor allem Radicchio, Eissalat, Endivie und Bataviadas letzte Mal gehen Buschbohnen, Spinat und KarottenErdbeeren düngenKräuter ernten und trocknenHimbeeren mulchen Hosted on Acast. See acast.com/privacy for more information.

Die verschiedenen Arten von Wegschnecken, welche die Gärten bevölkern, fressen mit Vorliebe die zarten Keimblätter von Rüebli, Salat und Kohlrabi. Um rotblättrigen Salat machen sie jedoch meistens eine Kurve. Es gibt weitere Gemüsepflanzen, die von Schnecken eher gemieden werden. Dazu zählen Zichoriensalate, wie Zuckerhut, Endivie und Radicchio. Fenchel, Tomate, Zwiebeln, Knoblauch, Lauch, Sellerie und Tomaten und eben rotblättrige Salatsorten. Vermutlich stört die Schnecken den eher bitteren oder starken Geschmack, die diese Pflanten ausmachen. Roter Salat gegen Schnecken Damit keine Schnecken den Salat auffressen sollten sie auf tiefrote Sorten wie Lollo-Salat 'Lollo Rossa'; Batavia 'Laibacher Eis'; Kopfsalat 'Roxy' & 'Rotkopf'; Rotblättiger Salanova ausweichen.

Der Grape Dudes Podcast bringt dir Wein für die Ohren: Du bist Sommelier, Wein-Einsteiger, Winzer oder Winelover und genießt gerne guten Wein, und möchtest mit uns tiefer in das Thema eintauchen? Hier bist du genau richtig! Die Grape Dudes liefern dir Winefacts, Somminsights und crazy Bottlestories, verpackt mit Leidenschaft, Humor und eigenem philosophischem Ansatz. Felix und Patrick versuchen in diesem Wein Podcast auf erfrischend neue Art: Komplexe Inhalte wie Wine & Food Pairing, Mineralik im Wein, Weinfehler oder was Biodiversität mit Terroir zu tun hat, knackig und unterhaltsam zu erklären. Also, schenk dir ein Glas Wein ein und rein da, cheers! Zu Gast Myrtha Zierock: https://www.instagram.com/myrthazierock/ https://www.instagram.com/foradorialimentari/ . Follow on Instagram: https://www.instagram.com/grape_dudes/ https://www.instagram.com/dornachpatrickuccelli/ . Linktree: https://linktr.ee/dornach Website: https://www.ansitzdornach.it . . https://freemusicarchive.org/genre/Soul-RB Sound: PRODUCER:Makaih

Der Grape Dudes Podcast bringt dir Wein für die Ohren: Du bist Sommelier, Wein-Einsteiger, Winzer oder Winelover und genießt gerne guten Wein, und möchtest mit uns tiefer in das Thema eintauchen? Hier bist du genau richtig! Die Grape Dudes liefern dir Winefacts, Somminsights und crazy Bottlestories, verpackt mit Leidenschaft, Humor und eigenem philosophischem Ansatz. Felix und Patrick versuchen in diesem Wein Podcast auf erfrischend neue Art: Komplexe Inhalte wie Wine & Food Pairing, Mineralik im Wein, Weinfehler oder was Biodiversität mit Terroir zu tun hat, knackig und unterhaltsam zu erklären. Also, schenk dir ein Glas Wein ein und rein da, cheers! Zu Gast Myrtha Zierock: https://www.instagram.com/myrthazierock/ https://www.instagram.com/foradorialimentari/ . Follow on Instagram: https://www.instagram.com/grape_dudes/ https://www.instagram.com/dornachpatrickuccelli/ . Linktree: https://linktr.ee/dornach Website: https://www.ansitzdornach.it . . https://freemusicarchive.org/genre/Soul-RB Sound: PRODUCER:Makaih

ROMA (ITALPRESS) - Spinaci, piselli, fichi d'india, mandorle e pistacchi sono solamente alcuni degli alimenti ricchi di magnesio che aiutano a contrastare la stanchezza. A parlarne è Rosanna Lambertucci nella nuova puntata de La Salute Vien Mangiando.sat/mrv

THE BEST BITS IN A SILLIER PACKAGE (from Monday's Mike Hosking Breakfast) Who's Betting On What?/Polls Get Even More Pointless/Economics Explained/Hosk Watches So You Don't Have To/Radicchio UpdateSee omnystudio.com/listener for privacy information.

Gemüse im Winter muss nicht trist sein. Moderatorin Carolin Courts und Genussexperte Helmut Gote bringen Farbe in die Küche mit Mangold, Brokkoli und Radicchio – dem schönsten Gemüse des Planeten. Von Helmut Gote ;Carolin Courts.

Im Garten oder auf dem Balkon wachsen noch allerlei Gemüse, Salate und Kräuter. Die meisten werden jetzt im Winter geerntet, zum Beispiel Federkohl oder auch Schwarzwurzeln. Auch Kräuter wie Rosmarin und Thymian kann man mitten im Winter ernten. Die wichtigste Regel: Nur bei frostfreiem Wetter ernten! Sonst werden Gemüse und Salate matschig. Was und wie wird geerntet? * Der Rosenkohl schmeckt jetzt süss und aromatisch, da er bei Temperaturen unter 5 Grad Zucker einlagert, sozusagen als Frostschutzmittel. Von unten nach oben ernten. * Auch der Federkohl schmeckt jetzt süsser! Die obersten, jungen Blätter (Herzblätter) stehen lassen, so kann man fortlaufend ernten. * Wurzelgemüse wie Petersilienwurzel, Pastinaken, Topinambur, Knollenziest, Schwarzwurzeln, Haferwurzeln: Mit der Grabgabel 20 Zentimeter vor der Pflanze gerade einstechen, Griff gegen den Körper ziehen, so drückt es Erde und Gemüsewurzeln locker zur Erdoberfläche. Nach der Ernte Loch oder Graben zuschütten, so sind die Wurzeln der verbleibenden Gemüsepflanzen wieder vor Kälte geschützt. * Salate: Nüssler, Zuckerhut, Radicchio, Winterportulak mitsamt den untersten Blättern ernten. Diese nicht liegen lassen, denn darunter verkriechen sich im Frühling die Schnecken. * Kräuter: Beim Rosmarin, Thymian und Bergbohnenkraut die obersten fünf bis zehn Zentimeter fortlaufend ernten oder - namentlich beim Thymian - die langen, dem Boden aufliegenden Triebe abschneiden. Beim Salbei die Triebspitzen mit den jüngsten Blättern abschneiden * Würzige Beigaben zu Salat wie Blattsenf und Barbarakraut: Blätter büschelweise drei bis fünf Zentimeter ab Boden abschneiden, das ergibt zwei bis drei Ernten.

Holiday cooking is right around the corner, so today we're talking with farm-to-market expert (and sibling to our executive producer) Molly Notarianni about what's new in fruits and veggies this season. As the former executive director of Oregon's Farmers Market Fund, she's tapped into all the new hybrids Oregon State University has been working on. She'll introduce us to new offerings that you might have overlooked in the produce section — everything from psychedelic radicchio to the hippest, trendiest squash.  Links from today's episode: Pacific Northwest CSA Coalition The Minnow Eat Winter Vegetables Events mentioned in today's episode: The Tomorrow Theater's Doc Now! Festival PDX Pop-Up Shops Wine Country Thanksgiving Who would you like to hear on City Cast Portland? Shoot us an email at portland@citycast.fm, or leave us a voicemail at 503-208-5448. Want more Portland news? Then make sure to sign up for our morning newsletter, Hey Portland, and be sure to follow us on Instagram.  Looking to advertise on City Cast Portland? Check out our options for podcast and newsletter ads at citycast.fm/advertise. Learn more about the sponsor of this episode: The Storm Large Holiday Ordeal at the Aladdin Theater Nov. 24 & 25 Learn more about your ad choices. Visit megaphone.fm/adchoices

Cambio di stagione e cambio di menu anche da Crocca, format di pizzerie noto per la sua pizza bassa e croccante. Croccanti novità caratterizzano il nuovo menu invernale già disponibile in tutti e sette i punti vendita d'Italia. Tra le grandi sorprese in menu arriva la Margherita vegana con mozzarella vegetale autoprodotta con anacardi, mandorle e latte di cocco, un'alternativa alla tradizionale mozzarella, leggera e sostenibile. Per chi preferisce sapori intensi con abbinamenti tradizionali le pizze saporite e avvolgenti ‘Nduja e Caciocavallo o Speck, Radicchio e Gorgonzola sono perfette per la stagione più fredda.

WAS SIND BITTERSTOFFE UND WARUM FÄLLT ES UNS SCHWER, SIE ZU ESSEN?Im Zuge der Züchtung von Gemüsesorten haben viele davon ihren bitteren Geschmack verloren. So schmecken beispielsweise Radicchio oder Chicorée heute nicht mehr so bitter wie ihre ursprünglichen Varianten. Leider hat dies nicht zu unserer Gesundheit beigetragen. Bitterstoffe wirken sich auf verschiedene Arten auf deine Gesundheit hat und haben auch einen Effekt auf deine Hautgesundheit. Deshalb ist es gut und wichtig, dass du Bitterstoffe in deinen Alltag integrierst und den bitteren Geschmack wieder lieben lernst. IN DIESER FOLGE „BITTERSTOFFE: DIE KLEINEN HELFER FÜR DEINE (HAUT) GESUNDHEIT“ ERFÄHRST DU:Was sind Bitterstoffe? Warum es so schwer ist, bitter zu essen? Was Bitterstoffe in deinem Körper bewirken? Wieso Bitterstoffe einen Effekt auf deine Haut haben Wie du Bitterstoffe integrieren kannst Du willst wissen, was du bei Neurodermitis tun kannst? → Lade dir jetzt für 0 Euro den ganzheitlichen Neurodermitis-Fahrplan herunter https://sarahknott.de/fahrplan/ Du möchtest mehr zu meinem ganzheitlichen Hautcoaching wissen? → Besuche meine Website https://www.sarahknott.de Du willst deine Haut ganzheitlich in Balance bringen? → Buche dir dein kostenloses Kennenlerngespräch https://outlook.office365.com/book/KostenlosesKennenlerngesprch1@sarahknott.de/ → Folge mir auf Instagram für Inspiration und Tipps für deine ganzheitliche Hautgesundheit https://www.instagram.com/sarah.hautgesundheit/ Hautbalance - Neurodermitis frei für alle, die ihre Haut ganzheitlich in Balance bringen wollen. Überzeuge dich selber, dass es bei Neurodermitis mehr gibt als Kortison. Im Hautbalance Podcast entdeckst du die ganzheitlichen Möglichkeiten bei Neurodermitis.

Welcome to Fabulously Delicious, The French Food Podcast! In this episode, we dive into the fascinating world of chicory - an herb, vegetable, and root that plays a vital role in French cuisine. As part of our A to Z of French herbs series, in this episode, we explore the history, culinary uses, and nutritional benefits of chicory.So sit back, relax, and join us as we delve into the world of chervil on "Fabulously Delicious: The French Food Podcast".Support the showIf you are planning a trip to France then why not come join me for a cooking experience in Montmorillon or a small group food tour in Lyon and/or Cote D'Azur. Don't want to do a tour or class but want a fabulous holiday here in France, Paris, Nice, Lyon or so many other places then I can help you plan it. Click the link below to book your call now. https://www.buymeacoffee.com/andrewprior/e/123498 Subscribe to my newsletter for updates on new episodes, cooking in France, travel around the French countryside, and recipes from my fab French kitchen via the link here. http://eepurl.com/hj-zFf Merci beaucoup and bon app!Website: https://www.andrewpriorfabulously.com Instagram: https://www.instagram.com/andrewpriorfabulouslyFacebook: https://www.facebook.com/AndrewPriorFabulously YouTube: https://www.youtube.com/andrewprior

Frischer Ziegenkäse, Birnenmus, Radicchiosalat und eine crunchige Kombi aus Walnuss und Croûtons machen dieses Rezept aus. Von Christian Bautz.

Non solo Prosecco e radicchio... nella Marca Trevigiana c'è una grande tradizione enogastronomica da scoprire. Il primo ambasciatore che ci porta a spasso per i dintorni di Treviso è Aldo Serena, ex bomber di Milan, Inter e Juve, nativo di Montebelluna. Ci trasferiamo poi a Oderzo, dove ci attende lo chef Alessandro Breda alla guida della brigata del ristorante stellato "Gellius". Il Monte Grappa include anche la Marca Trevigiana e, un'altra delle specialità della casa, sono i distillati. Vi facciamo conoscere la Distilleria del mitico Gianni Capovilla, nota non solo per la grappa, ma anche per i distillati di frutta. Il tiramisù si può trovare praticamente in qualsiasi ristorante di tutto lo stivale… ma dove è nato? In molti rivendicano la sua paternità… Facciamo chiarezza con Tiziano Taffarello, Presidente dell'Accademia del Tiramisù di Treviso. Terminiamo il nostro viaggio nella Marca Trevigiana con un assaggio del Risotto al Radicchio rosso di Treviso e Casatella trevigiana DOP degli studenti dell'Alberghiero "Beltrame" di Vittorio Veneto guidato dalla preside Letizia Cavallini.

Birnen, Radicchio und Gorgonzola passen vortrefflich zusammen: Mit Unterstützung von Walnusskernen und Honig wird daraus ein lauwarmer Salat - serviert von WDR 2 Chefkoch Helmut Gote. Von Helmut Gote.

Recently at BA, we noticed all the times we'd go out to dinner and leave talking about...the salad. Just what were chefs doing to make their salads so multi-layered, interesting, and surprising? Turns out, a lot. Here Carla Lalli Music and Molly Baz share tips on how to up your salad-making game to the level of the pros. After that, Adam Rapoport chats with Andy Baraghani about how to buy, wash, store, and cook with herbs. Get the recipes from this episode: Everyday Greens Salad Dinner Salad with Radicchio and Roasted Sweet Potatoes Scrunched Grapefruit Salad with Grapefruit and Chiles Little Wedge Salad with Sour Cream Dressing Ice Water Salad Spicy Cashew Dressing Learn more about your ad choices. Visit podcastchoices.com/adchoices

Dalla bellissima storia del radicchio, per il quale gli agricoltori si tramandano ancora il seme. Nell'episodio analizzeremo anche la puntata di Report del 2013 che accusava i brevetti sulle piante. --- Send in a voice message: https://podcasters.spotify.com/pod/show/agrifake/message

With the publication of his much-anticipated new book 'No Dig', Charles Dowding joins Alan Gray (East Ruston Old Vicarage) and Thordis to share amazing insight into the soil we grow our precious plants in, and also Show and Tell some of his favourite varieties from his plot this year. PLANT LIST Brussel Sprout 'Evesham Special' Celery 'Victoria' F1 Beetroot 'Boltardy'  Tomato 'Sun Heart' Aubergine 'De Barbentane' Snack Pepper 'Flynn' Apple 'Ribston Pippin' Plum 'Coe's Golden Drop'  Tomato 'Brandywine' Melon 'Ogen' Radicchio '506 TT'  Amaranthus 'Red Army'

Köfte, Bulette, Klopse, Frikadellen – aus Gehacktem kann man viele verschiedene Varianten braten, heute präsentiert Chefkoch Helmut Gote eine neue Kreation: "Frikadella à la salsiccia". Von Helmut Gote.

Bei uns geht es diesmal um eine spannende Zutat der italienischen Küche: Radicchio. Denn das Wintergemüse aus Nordostitalien sorgt mit seiner (zumeist) roten Farbe immer für ein richtiges Highlight auf dem Teller! Zur Unterstützung bei diesem Thema haben wir uns heute Bruno Ciccaglione an unsere Seite geholt, der schon einmal hier im Podcast zu hören war. Er ist Autor, italienischer Privatkoch und einfach der Spezialist schlechthin, wenn es um Radicchio geht. Zusammen mit Bruno gehen wir in der neuen Folge also dem Radicchio in all seinen Facetten auf den Grund und verraten außerdem, wie Radicchio auch zuhause leicht zubereitet werden kann. Viel Spaß beim Zuhören! Tante belle cose, Sara & Alessandra Mehr über Bruno Ciccaglione erfährst du hier: https://saporito.at Du hast Fragen, Anregungen oder noch mehr Lust auf Dolce Vita? Sara und Alessandra erreichst du hier: Homepage: https://www.italienfuerdieohren.at/ Instagram: https://www.instagram.com/italien.fuer.alle.sinne/ Facebook: https://www.facebook.com/Italien.fuer.die.Ohren/

Per avere l'audiolibro completo delle specialità italiane e la trascrizione degli episodi, iscriviti all'associazione Italianosemplicemente.com/chi-siamo

Madame Maisch möchte der Leber etwas Gutes tun und hat einen Salat mit ganz vielen Bitterstoffen kreiert: Chicorée, Artischocken, Radicchio... Dass die liebe EinHornerin "bitter" nur in Verbindung mit Alkohol mag, hat sie dabei kurzfristig verdrängt. Die Realität holt sie schnell wieder ein, denn die EinHornerin packt den Chicorée, statt in Madames Salat, in eine Auflaufform; umwickelt von Parmaschinken und überdeckt mit Käse und einer Zwiebel-Sahne-Soße. Warmer Chicorée ist quasi Belgian Style...die Belgier haben den Chicorée sogar erfunden, weiß Madame Maisch. Bevor es zum Rezepte-Wettkampf kommt, treten erst einmal die Leber-Kenntnisse der EinHornerin und von Madame Maisch gegeneinander an. Die eine hat bereits eine professionell begleitete Leber-Detox-Woche absolviert, die andere hat den "Ernährungskompass" von Bas Kast gelesen und ihr ist dabei ein wenig mulmig geworden. Die Rezepte für den Salat und den Auflauf findet ihr wie immer auf der Website der EinHornerin oder auf der Instagram-Seite von der Madame Maisch. Und jede Menge Wissenswertes rund um die Podcast-Rezepte gibt's täglich auf Instagram unter Heimatgenuss und Weltwürze. So, und jetzt sind wir gespannt: Mögt ihr lieber einen lauwarmen Detox-Salat mit jeder Menge Bitterstoffen? Oder trifft ein deftiger Auflauf mit Chicorée und Parmaschinken eher euren Geschmack? Schreibt uns gerne auf Instagram in die Kommentare oder als DM. Wir haben euren Geschmack getroffen und euch inspiriert? Fantastisch! Wir freuen uns, wenn ihr Fotos von euren Detox-Salaten und Aufläufen auf Instagram mit @heimatgenuss_und_weltwürze taggt – so finden wir eure Bilder. In diesem Sinne: An Guadn und Bon Appétit!

ruh·dee·kee·ow - noun chicory of a variety which has dark red leaves It is not lettuce or cabbage. FYI --- Send in a voice message: https://anchor.fm/ash596/message

Tutti i venerdì dalle 12.00 porta in tavola con noi tante ricette facili, veloci ma di grande effetto. I nostri ingredienti?! Prodotti a km zero, il forte legame con le nostre tradizioni culinarie e i buoni consigli di Isi Coppola! Ci avviciniamo sempr

Le feste sono il momento perfetto per incontrare gli amici per scambiarsi gli auguri, meglio ancora se davanti a un bell'aperitivo. E allora stappiamo una bottiglia di spumante e inforniamo le "Bruschette al radicchio di Treviso e crema al pistacchio di Bronte" di Maria Armeli di Martignacco. Il radicchio rosso, come ci ricorda la nutrizionista Dott.ssa Claudia Casarsa è una vera miniera d'oro di antiossidanti, diuretico e depurativo, fa bene al nostro fegato e ci fa invecchiare più in salute. Scopriamo di più sulle sue proprietà e sulla ricetta:

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.  

Chaque dimanche dans la Table du dimanche, Laurent Mariotte, ses chroniqueurs et ses invités nous livrent leurs meilleures recettes.  

Nel nuovo episodio del nostro podcast, lo chef Giuseppe Capano ci intrattiene e informa sulla più originale delle insalate. Il radicchio è diverso per colore e per sapore, e anche per stagionalità, con le varietà precoci che son pronte da cogliere all'inizio dell'autunno e le tardive che si gustano in pieno inverno.Tipiche dell'est del nord Italia, sono in buona parte protette dal marchio di tipicità IGP – indicazione geografica protetta – e subiscono una lavorazione particolare, che permette di ottenere il caratteristico colore, rosso o variegato.Dopo una breve introduzione con consigli da aver presenti al momento dell'acquisto, lo chef non si risparmia nel raccontarci ricette con cui realizzare piatti saporiti e originali con il radicchio. Inizia con un'insalata da completare con altri ingredienti di stagione; prosegue con crostoni da proporre come antipasti o spuntini di grande soddisfazione, resi particolarmente intriganti dall'accoppiata radicchio-zenzero; suggerisce un modo diverso per la preparazione delle crespelle e conclude con una ricetta che ne prevede la cottura.

Do you know what today's word "Radicchio" means in the culinary world? The Food Media Network presents Kitchen Lingo, the 5-second culinary vocab learning challenge! You will have 5-seconds after the word is revealed in the episode before the answer is provided (though if you need more time, just hit the pause button!)Common culinary terms range from various ways to serve and prepare food & beverages, to kitchen items & equipment, to the names of the dishes themselves. Cooking definitions also come from languages other than English, such as French and Italian, which can sometimes be challenging to understand.However, learning as many kitchen terms and culinary vocabulary as you can helps to provide a fundamental knowledge for any food and beverage professional or enthusiast. Play along with each episode and quickly add to your Kitchen Lingo word inventory!Be sure to subscribe to the show, it is free, and then you will be notified whenever a new Kitchen Lingo Culinary Vocab Learning Challenge is available. Sharing the podcast with others you know is also greatly appreciated!The New Food Lover's Companion - https://amzn.to/3uO0KfvNOTE: As an Amazon Associate, I earn a small fee from qualifying purchases made through this link, however it doesn't change or increase the price you pay.RATINGS / REVIEW: If you enjoy this episode, please consider leaving a comment below. It takes less than a minute and we appreciate the feedback!SPONSORSHIP / SUPPORT: If you like the show and the episodes we produce, why not show your support by buying us a cup or two of coffee to help defray some of the out-of-pocket expenses at: https://www.buymeacoffee.com/chefroche. We truly appreciate the gesture!Individuals can also support our production efforts by donating through Patreon! Please support the show at: https://www.patreon.com/DrProfessorChef. If you contribute just the price of a cup of coffee a week, you will be helping to support the creation and production of the episodes and shows that we produce and give away for free.Companies & Businesses interested in advertising or sponsoring the show, please contact us at: FoodMediaNetwork@gmail.comRESOURCES:Audience Response Hotline: (207) 835-1275 {Comments, Suggestions or Questions)Link Tree: https://linktr.ee/FoodMediaNetworkChef Educator Podcast: https://foodmedianetwork.com/chefeducator/Culinary School Stories Podcast: https://foodmedianetwork.com/culinaryschoolstories/Main Website: https://foodmedianetwork.comYouTube Channel: www.youtube.com/user/DrChefColinFacebook: https://www.facebook.com/DrProfessorChefTwitter: https://twitter.com/ChefRocheNewsletter Sign Up: https://foodmedianetwork.com/contactThe Kitchen Lingo podcast is a proud member of the Food Media Network!Copyright 2021

This week, we talk to Modernist Cuisine founder Nathan Myhrvold about his new book, "Modernist Pizza." We talk hydration, ingredients and fermentation and even question the benefits of the wood-burning oven. Plus, journalist Larry Tye tells us how the father of public relations made bacon a breakfast staple, Adam Gopnik explains how to cook for a family with vastly different dietary restrictions, and we whip up a Venetian pasta recipe with radicchio and walnuts.Get the recipe for Pasta with Radicchio and Walnuts:https://www.177milkstreet.com/recipes/pasta-radicchio-walnuts-black-pepperWe want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsThis week's sponsors: Proven quality sleep is life-changing sleep. Save up to $900 on Sleep Number 360® smart beds, plus special financing. For a limited time. Only at Sleep Number® stores or sleepnumber.com/MILK. Try a $39 bottle from Fresh Pressed Olive Oil for just $1 and taste the freshness difference yourself. Just go to GetFresh177.com. That's GetFresh177.com to try a bottle for just $1. See acast.com/privacy for privacy and opt-out information.

La cucina naturale, secondo il nostro parere, deve essere facile da fare!Della serie apro il frigorifero e cucino con quello che ho in casa, Le fave sono un presenti in questi giorni sulle nostre tavole e sono protagoniste di questo piatto veloce da fare e gustoso.Ultimo tocco sono le foglie di salvia fritte per dare crocantezza a questo colorato piatto.Scopri la ricetta completa su: https://www.arcobalenoincucina.it/ricette/linguine-con-radicchio-e-pesto-di-fave-guarnite-con-salvia-fritta/

Questo piatto adatto alla stagione invernale, apporta colore alla tavola grazie al piacevole contrasto cromatico di ortaggi, legumi e spezie. Inoltre le differenti consistenze al palato ricordando che masticare è un'azione importante nel mangiare sano. I pochi ingredienti, facili da reperire, sottolineano che il progetto “Arcobaleno in cucina” è attento a evitare gli sprechi e a porre l'attenzione non solo al gusto ma anche alla ecosostenibilità nella vita di tutti i giorni!Segui la ricetta completa su: https://www.arcobalenoincucina.it/ricette/paccheri-con-crema-di-ceci-cavolo-nero-e-radicchio-lungo-in-agrodolce/

Ouça os destaques do suplemento Paladar desta quinta-feira (21/11/19)See omnystudio.com/listener for privacy information.