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Vellutata Di Radicchio Soup Recipe

Recipe by Pedro M. A. Neves

Vellutata di radicchio is a silky, elegant Venetian soup that celebrates the bitter-sweet complexity of radicchio rosso. This creamy puree transforms humble red radicchio into a refined first course, finished with crispy pancetta and a drizzle of truffle oil for authentic Italian sophistication.

Ingredients

• 600 g red radicchio (radicchio rosso di Treviso), cleaned and roughly chopped
• 250 g potatoes, peeled and cubed
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 litre vegetable or chicken stock
• 200 ml whole milk
• 75 ml heavy cream
• 50 g pancetta, diced
• 2 tablespoons extra virgin olive oil
• 1 tablespoon butter
• Salt and black pepper to taste
• Nutmeg, freshly grated
• 2 tablespoons white wine (optional)

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add diced pancetta and cook until the fat renders and the pancetta becomes crispy, about 4-5 minutes. Remove pancetta with a slotted spoon and reserve for garnish.

2. In the same pot, add diced onion and minced garlic to the pancetta fat. Sauté until softened and fragrant, approximately 3 minutes, stirring frequently.

3. Add the chopped radicchio to the pot and stir well to coat with the oil. Cook for 5 minutes, allowing the radicchio to begin softening and releasing its flavours.

4. Pour in the white wine if using, scraping the bottom of the pot to deglaze. Allow the wine to evaporate, about 1-2 minutes.

5. Add the cubed potatoes and stock to the pot. Bring to a boil, then reduce heat and simmer gently for 20 minutes until both potatoes and radicchio are completely tender.

6. Remove the pot from heat and blend the soup until completely smooth using an immersion blender, working in batches if necessary. Alternatively, carefully transfer the soup to a standing blender and puree.

7. Return the soup to the pot if blended separately. Stir in the milk and heavy cream, then gently reheat over low heat without boiling. Season with salt, black pepper, and a small pinch of freshly grated nutmeg.

8. Divide the soup into bowls and garnish with the reserved crispy pancetta, a light drizzle of truffle oil, and a sprinkle of black pepper. Serve immediately.

Substitutions

• For vegetarian: omit pancetta and sauté mushrooms (cremini or porcini) in olive oil instead for umami depth.
• For dairy-free: replace milk and cream with unsweetened oat milk or vegetable cream in equal proportions.
• For lighter version: use half the cream and add a dollop of Greek yogurt at the end instead.
• For non-alcoholic: omit the wine entirely; the soup works excellently without it.

Tips

• Do not overcook the radicchio before blending; it should be tender but still vibrant in colour. Prolonged cooking darkens the soup unnecessarily.
• For a lighter texture, reduce the cream to 75 ml and use whole milk as the primary dairy component.
• Truffle oil is optional but traditional in Venetian preparations; quality extra virgin olive oil or a small amount of truffle butter works as an alternative.
• Prepare the soup up to 2 days ahead and refrigerate; reheat gently on the stovetop without boiling to preserve the delicate flavour.

Vellutata di radicchio is a signature soup of the Veneto region, particularly around Treviso where radicchio rosso thrives in the cool climate. The pairing of radicchio's distinctive bitterness with cream and pancetta reflects the Venetian tradition of balancing flavours and celebrating seasonal vegetables.

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