Posted Feb 25, 2012
Beautiful but bitter, that pretty much sums up radicchio.
Some people like the bitter taste and enjoy the purple vegetable
raw in salads.
But most prefer radicchio, a red-leafed Italian chicory, in
recipes that mellow the bitterness. Try grilling or roasting the
vegetable and drizzling it with a vinaigrette.
Pairing radicchio with certain dishes such as steak or creamy
pasta also tends to mellow the bitter bite.
It's worth trying to work radicchio into your diet. That striking
purple color is a tell-tale sign of high antioxidants and other
GRILLED RADICCHIO SALAD RECIPE
2 heads of radicchio, quartered, so that each quarter has a bit
of the stem end holding it together
1/2 cup olive oil, plus more to coat radicchio
1/4 cup balsamic vinegar
1 teaspoon salt
3 chopped garlic cloves
1/2 teaspoon mustard
Salt and black pepper
Pecorino or parmesan cheese for garnish
1. Make the dressing. Put the salt, garlic, mustard and balsamic
vinegar into a food processor or blender and pulse to combine. With
the motor running, drizzle in the olive oil slowly until the
dressing comes together.
2. Prepare your grill for high, direct heat.
3. Coat quartered radicchio with olive oil and sprinkle with
4. Grill the radicchio over high heat, uncovered. Keep an eye on
them, as they blacken quickly. You want a little blackening, but not
a cinder. When they're done, move to a bowl and bring inside to
5. Chop the radicchio quarters into bite-sized pieces and toss
with the dressing and some black pepper. Serve hot or at room
temperature, garnished with grated pecorino or parmesan cheese.
GRILLED RADICCHIO WITH BALSAMIC GLAZE
Serve with your favorite grilled steak or grilled portabello
mushroom with blue cheese topping.
1 head Royal Rose radicchio
2 tablespoons extra virgin olive oil
1 cup aged balsamic vinegar
4 tablespoons honey
Salt and pepper to taste
1. Preheat grill to medium-high. Slice radicchio through core
into eight slices. Soak radicchio in cold water for at least 20
minutes (or more to control bitterness). Dry on paper towels. In a
small saucepan, reduce balsamic vinegar and honey to a syrup
consistency, set aside.
2. Coat radicchio with oil. Grill evenly on both sides until
tender. Salt and pepper to taste. Serve with a drizzle of balsamic
- from Royal Rose Radicchio
RADICCHIO CON PANCETTA
4 heads radicchio
2 tablespoons olive oil
4 ounces pancetta, finely chopped
1 medium onion, finely chopped
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
2 tablespoons dry white wine
1. Remove the roots of the radicchio and discard any wilted
leaves. Tear the leaves into a few pieces (4-6 per leaf) and set
2. In a large skillet, heat the oil over moderate heat, add the
pancetta, onion, garlic, and salt and pepper, and stir until the
onion is golden. Add the wine and stir 1 minute longer.
3. Add half the radicchio leaves, stir until they shrink in size,
then add the remaining leaves and stir.
4. Cover the pan, reduce the heat to low, and cook till the ribs
in the leaves are just tender, about 30 minutes. Uncover and, if
there's any liquid left in the pan, increase the heat and boil till
it has evaporated. Serve immediately.
- from Royal Rose Radicchio
BAKED RADICCHIO AND MOZZARELLA PASTA
2 tablespoons unsalted butter ( 1/4 stick)
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced
crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano
1. Heat the oven to 400 degrees and arrange a rack in the upper
third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it
foams, add garlic and onion, season well with salt, and cook until
onion is translucent, about 4 minutes. Add tomatoes and let simmer
until slightly reduced and thickened, about 10 minutes. Add
radicchio and cream and cook until radicchio is wilted, about 5
minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the
time recommended on the packaging and drain. (Do not rinse.) Set
4. Once the sauce has finished simmering, combine it with the
half-cooked pasta and mix until the pasta is evenly coated. Place
the pasta mixture in a 13-by-9-inch baking dish and sprinkle the
mozzarella and Parmigiano over top. Place in the oven and bake until
the mixture is bubbling, the pasta is al dente and the top is golden
brown, about 20 minutes.
- from chow.com
Nicole Marshall Middleton 918-581-8459
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