BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA
Provided by Kay Chun
Categories Appetizer Broil Marinate Vegetarian Dinner Vinegar Ricotta Healthy Radicchio Gourmet Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Preheat broiler.
- Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
- Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
- Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
- Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
- What to drink:
- Fontaleoni Vernaccia di San Gimignano '07
BALSAMIC STEAK WITH RADICCHIO
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.
- Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.
- Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.
Nutrition Facts : Calories 394, Fat 23 grams, SaturatedFat 11 grams, Cholesterol 126 milligrams, Sodium 476 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 37 grams
RADICCHIO, WALNUTS & RICOTTA RAVIOLI
Radicchio represents a staple in my recipes and goes very well with flavors and texture of nuts and fresh cheeses. I can't say I invented this recipe, but I made it up combining simply intuitions. It's some work, but it's totally worth.
Provided by ItalianMondays
Categories One Dish Meal
Time 2h5m
Yield 36 ravioli, 4 serving(s)
Number Of Ingredients 12
Steps:
- add the flour to the mixer bowl.
- start at low speed with a dough attachment.
- slowly incorporate the lightly beaten eggs.
- slowly incorporate the salt and the oil.
- mix on low speed for 8-10 minutes.
- remove from the mixer and rest on a dusted working surface.
- Cover with plastic wrap and let rest for 30-60 minutes to give the gluten the opportunity to relax. You can optionally divide it in five parts and wrap them individually to make the next step easier.
- put a tablespoon of EVOO and the garlic on a large saute pan on very low heat.
- cut the radicchio in small pieces, rinse and dry.
- add the radicchio to the pan and mix well with the oil.
- add the red wine - with or without alcohol.
- set on medium fire and cook with a lid, stirring occasionally for 20 minutes.
- make sure the liquid does not evaporate completely, have some more wine ready if needed. Substitute with small quantities of water if preferred.
- Walnuts: Preheat oven to 350 degrees. Arrange on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking often or cook in a skillet at medium-high heat for 3-5 minutes, stirring frequently.
- Beat the walnuts down to half pea size.
- Remove the extra cooking liquid from the radicchio (if any), remove the garlic and process in a blender or - better - with an immersion blender for more accurate texture.
- add the walnuts and process a bit more: the mix needs to retain texture but it also needs to be easily shaped.
- add salt and pepper to taste, mix well and incorporate the ricotta with a spoon.
- set aside, cover and refrigerate.
- flatten the dough on a lightly floured working surface with the help of a rolling pin, fold 1/3 of the sheet on itself from each side.
- repeat 3-4 times.
- keeping the working surface dusted, make it paper thin and cut out (with a pizza cutter) rectangles that can barely cover the moulds.
- work more on each individual sheet so it will fit loosely on the mould.
- generously dust the side of the sheet that will be touching the mould.
- cover with the first sheet.
- gently press the dough inside each part of the mould.
- you can now add the filling! the quantity obviously depends on what kind are you using: no matter what, too much filling is a bad idea. make it so it can be easily pressed and become flat.
- add a second sheet of dough to cover, gently press with your hands to make a flat surface.
- gently pass a rolling pin on top, increasing the the pressure when you see it's adequate to seal the ravioli.
- flip to release from the mould and voilá! depending on the thickness of the dough, all the ravioli may result already separated or they may need to be cut.
- Boil the ravioli in salted water for 2-3 minutes, drain well and season with some oil and grated Parmiggiano cheese -- It was all worth the ride, enjoy.
Nutrition Facts : Calories 727.1, Fat 27.7, SaturatedFat 6.6, Cholesterol 248.2, Sodium 1894.3, Carbohydrate 87, Fiber 6.5, Sugar 1.7, Protein 29
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