A renowned Friulian delicacy, Rosa di Gorizia is a highly prized variety of radicchio grown mainly in a small area of the province of Gorizia.
It belongs to the Asteraceae family and derives its name from the shape of its leaves, which are typically pink to bright red in colour with white veins, reminiscent of the common rose. It is a highly prized vegetable sought after by the world's most famous chefs for its organoleptic characteristics, being slightly sweeter than the more common Radicchio di Treviso from which it derives, and for its particular cultivation techniques.
Nutritionally, like most leafy vegetables, it is very rich in water and low in calories (less than 20 per 100g of product), but very rich in anthocyanins, compounds with strong antioxidant properties. It is also rich in vitamin K and fibre.
The harvesting period, strictly by hand, runs from late November to late winter.
It is a fairly versatile vegetable in cooking, although it is mainly eaten raw and often paired with cheese and/or more acidic foods, such as oranges or clementines, to balance the slightly bitter taste typical of these types of salad.
Here is a recipe for a fragrant and rich side dish:
ROSE MILLEFOGLIE
Ingredients for 2 people:
- 1 head of Gorizia rose
- 150g ready-to-use chickpeas
- ½ clove of garlic
- Juice of half a lemon
- Salt to taste
- 150g fresh Montasio DOP cheese
- 100g unleavened bread
PREPARATION
Prepare the chickpea cream by blending the chickpeas with the garlic, lemon juice and a pinch of salt until smooth. If necessary, add a drizzle of extra virgin olive oil or a tablespoon of water to adjust the consistency.
Cut the Montasio cheese into small cubes or thin slices.
Gently wash the Gorizia rose leaves and dry them. If they are too large, break them up by hand.
Break the unleavened bread into pieces and toast it in a pan or in the oven for a few minutes, until it becomes crispy.
Assemble the dish by spreading the chickpea cream on the bottom of the plate. Place the Gorizia rose leaves on top, add the cubes of Montasio cheese and finish with the toasted unleavened bread.
Drizzle with a little oil and, if desired, a few drops of fresh lemon juice.
(Article by Dr Paolo Gallo)
