Breath-taking and brilliant, it easily qualifies
as one of the most elegant, fresh specialty produce items planted,
harvested and packed for the worldwide-market place. A member
of the chicory family, its nearest relatives are radicchio,
also known as Rossa di Verona. Next of kin are Red Treviso,
also known as 'Rossa di Treviso,' the Curly Endive, and then
Frisee, also known as 'Chicoree Frisee', 'Whitloof, also known
Brussel Witloof, or Belgian Endive, and Sugarloaf, also known
as Tan di Zucchero'.
A unique characteristic of this unique tri-color
chicory is its leaves, reminis- cent of rose petals, as they
open. They reveal mother nature's decorative artistry, pink
to red magenta hues, against soft yellowish cream as if randomly
splashed on by a painter.
Originally grown in Mediterranean rich soils,
such as found in the Veneto region of Northern Italy, this intensely
beautiful and majestic salad plant has heritage markings that
are hundreds of years old.
Today, Castelfranco is a specialty produce item
grown here in the United States. Season of availability in Northern
California is September through November. Imported from Italy
Castelfranco's season of availability is extended include November
through March.
You can easily imagine the many uses that Castelfranco
can bring to your menu and presentation to your dining table.
Used as a color background in fresh salads, its slightly bitter-sweet
flavor, and soft buttery leaves add inter- esting textures and
taste to the palette.
Executive Chef Gary Roth, of Los Altos Golf& Country
Club in Los Altos, California, suggest this recipe and preparation:
Spinach
Tortellini with Castelfranco
and Gorgonzola
By Gary Roth, Executive Chef Los Altos Golf and Country
Club
|
1 Cup of sliced shallots
1 Cup of dry sherry
2 Cups chopped Castelfranco (wide strips)
2 Tbsp of butter
1 1/2 Cup cream
4 to 5 Tbsp gorgonzola Doice (depending on strength)
1 Lb Ricotta stuffed spinach tortellini
1/2 Cup toasted pinenuts fresh cut of parmesan cheese fresh
ground pepper salt to taste
Sweat shallots with butter without coloring until
very tender. Deglaze with sherry and reduce to 1/3 cup of liquid.
Wilt Castelfranco slightly in shallots. Add cream and Gorgonzola
and simmer 2 minutes to melt cheese into sauce, but do not reduce
excessively. Cook Tortellini in 3 qts of salted water. Drain.
Toss pasta in sauce. Serve in 4 large warm bowls. Garnish with
toasted pinenuts, fresh parmesan cheese and rim the bowl with
ground black pepper. Serve with chilled Pinot Gris. Decorative
possibilities are endless. Use Castelfranco as a center piece
on banquet trays filled with fragrant fruits would be visually
pleasing.
Castelfranco is available from VegiWorks
Specialty Produce Company in San Francisco. One other
supplier is European Vegetable Specialties in Salinas, both
companies located in Northern California .On the east coast,
ou may find it at Baldor Enterprises in New York.
Seeds for your home or restaurant garden are available
at Ornamental Edibles in San Jose, California. Mary Cake of
Country Gardens, a certified organic grower in Modesto, California,
has planted Castelfranco for two years. She suggest planting
the seedlings in trays during the late summer or early fall,
preferably around the first week in August . After 30 days,
you may transfer outdoors, then plant 12 inches apart to encourage
compact heads. It will take up to 60 days to reach maturity
Coastal growing areas where the sun shines warm and the nights
are cool are ideal for Castelfranco. Depending on your region's
weather conditions, your specialty crop of Castelfranco may
last into December. If there is too much moisture in the ground,
the plant will break down.
We encourage you to try this jewel of specialty
greens, see for yourself, we guarantee it will bring clarity
and excitement to your menu.
2000 McKinnon Ave. - Bldg. 428, Unit D
San Francisco, CA 94124
415-643-8686 - Fax 415-643-5640
www.vegiworks.com
Email: vegi@slip.net
