Radicchio

Radicchio is a beautiful, gourmet salad vegetable of Italian origin, with an appealingly bitter, nut-like texture. While commonly used to perk up green salads, more and more people are discovering the wonders of roasting and sautéing. The Well Seasoned Cook has lots of great information and recipes on her website.

Roasted Balsamic Radicchio

Bon Appetit, May 2005

• 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3
• wedges with some core still attached
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh thyme

• Balsamic vinegar (for drizzling)

Preheat oven to 450°F. Rinse radicchio wedges in cold water; gently shake off excess water (do not dry completely). Place radicchio in large bowl. Drizzle with olive oil and sprinkle with thyme, salt, and pepper; toss to coat.

Arrange radicchio wedges, 1 cut side up, on rimmed baking sheet. Roast until wilted, about 12 minutes. Turn over and roast until tender, about 8 minutes longer.

Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

Spaghetti with Radicchio and Ricotta

Martha Stewart Living, January 2003

1 pound spaghetti

8 ounces fresh ricotta cheese

2 tablespoons extra-virgin olive oil

Coarse salt

3 garlic cloves, minced

1/2 cup finely chopped fresh flat-leaf parsley

1/2 cup plain breadcrumbs, preferably homemade

1 head radicchio, quartered, cored, and thinly sliced crosswise

Freshly ground pepper

           

Heat 1 tablespoon oil in a medium skillet over medium heat. Add garlic, and cook until soft but not browned, 1 to 2 minutes. Add parsley and breadcrumbs; cook, stirring frequently, until breadcrumbs are golden, about 3 minutes. Transfer to a bowl, and set aside.

Bring a large pot of water to a boil, and add salt. Add pasta, and cook until al dente according to package instructions. Drain, reserving 1 cup cooking liquid. Return pasta and reserved cooking liquid to pot, and add ricotta and remaining tablespoon oil. Toss to coat evenly. Add radicchio and half the breadcrumb mixture; season with salt and pepper. Toss to combine. Serve immediately, sprinkled with remaining breadcrumb mixture.

Click here for more MARTHA STEWART'S Radicchio Recipes

Grilled Radicchio wrapped in Pancetta

Kuletos Restaurant

• ¼ cup Caesar dressing (see recipe below)
• 1 tablespoon Pesto (see recipe below)
• 1 Large head red radicchio (6 to 8 ounces)
• 4 Thin slices pancetta
• ¼ cup Balsamic Vinaigrette (see recipe below)
• 1 ounce Fresh goat cheese, crumbled

Combine the Caesar dressing and pesto and blend thoroughly. Remove any damaged outer leaves from the radicchio and trim any excess from the base. Cut the head into quarters lengthwise. Wrap each quarter in a slice of pancetta and secure the ends with a toothpick. Drizzle each piece with the balsamic vinaigrette, letting it run down between the leaves. Grill over a moderately hot fire until well browned on all sides, about 10 minutes in all.

During the last 2 minutes or so of cooking, remove the toothpicks, turn the radicchio bundles cut sides up and baste with about 2 tablespoons of the pesto dressing. Continue cooking until the surface is slightly glazed.

Spread the remaining pesto dressing on a large plate. Arrange the radicchio bundles on top and scatter goat cheese over all. Serve immediately.

Kuletos Restaurant Caesar Dressing

• 3 large egg yolks
• 4 large oil-packed anchovy filets
• 1 teaspoon minced garlic
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon lemon juice
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon freshly ground black pepper
• 1.4 teaspoon salt
• 1 ¼ cups olive oil
• ¼ cup red wine vinegar

Combine all ingredients except the oil and vinegar in a blender or food proceesor. Blend to smooth paste. Add half of the oil and vinegar and blend until smooth and well emulsified. With motor running, add remaining oil and vinegar and blend thoroughly. This dressing should be the consistency of lightly whipped cream.

Kuletos Restaurant Pesto

•  1 cup extra virgin olive oil
• 6 large cloves garlic
• 1/3 cup toasted pine nuts
• ¼ cup grated Parmesan Cheese
• 4 cups loosely packed basil leaves
• ½ teaspoon salt
• pinch of pepper

Combine all ingredients in a blender or food proceeser and blend to a smooth paste. Adjust salt and pepper. Store tightly covered, ideally with plastic wrap pressed down against surface, to prevent browning.

Kuletos Restaurant Balsamic Vinaigrette

• 2 teaspoons minced shallots or scallions
• 1 small clove garlic, minced
• 1/3 cup extra virgin olive oil
• Scant 3 tablespoons balsamic vinegar
• 1 teaspoon chopped tarragon, basil or dill
• scant ¼ teaspoon salt
• Freshly ground black pepper to taste

Chop shallots and garlic together and then mash them slightly with the side of the knife blade (or use a mortar and pestle). Combine them with remaining ingredients in a bowl or food processer and whisk or blend until thoroughly mixed. Adjust seasoning as needed.