Grilled Broccoli Rabe And Radicchio With Pancetta Dressing Topped With A Soft Cooked Egg Food

PERFECTLY GRILLED RADICCHIO

Steps:

• Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
• In a medium bowl, combine all ingredients except the mozzarella. Mix well.
• Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
• Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
• Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
• When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
• If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

GRILLED BROCCOLI RABE

Steps:

• Immerse the broccoli rabe in water and let soak for 10 minutes.
• Preheat a grill to medium.
• Remove the broccoli rabe from the water but DO NOT shake off the excess. Toss with some olive oil, salt and crushed red pepper and lay in an even single layer on the grill. Cook until the rabe starts to lightly char and become tender, 3 to 4 minutes per side. If it starts to char a little too quickly, drizzle or spray a few drops of water on it.
• Serve hot or at room temperature.

GRILLED BROCCOLI RABE AND RADICCHIO WITH PANCETTA DRESSING TOPPED WITH A SOFT-COOKED EGG

Steps:

• 1. Heat the oven to 325°F. Lightly oil and salt the day-old bread and bake until golden brown, about 10 minutes. Let cool, tear into pieces, and process in the food processor until finely ground; set aside.
• 2. In a medium skillet, heat the pancetta and cook over medium-high heat for 5 minutes until lightly golden brown. Drain on a paper towel-lined plate. In a medium bowl, mix the vinegar, mustard seeds, red pepper flakes, sugar, and thyme. Whisk in the melted butter and add the red onions, fennel, and pancetta. Set the pancetta vinaigrette aside.
• 3. In a large bowl, toss the broccoli rabe with the radicchio leaves, oil, and garlic; add salt to taste. Heat a grill or grill pan until hot but not smoking. Put the greens (in batches) on the grill for 30 seconds, turning them over frequently until just wilted; transfer to a large bowl. Continue until all of the broccoli rabe and radicchio are grilled and toss them with 4 tablespoons of the pancetta vinaigrette.
• 4. Bring a medium pot of water to a boil over medium-high heat and use a slotted spoon to lower the eggs into the water. Adjust the heat to maintain a simmer and cook the eggs for 5 minutes. Fill a medium bowl with ice and water, then remove the cooked eggs from the pan into the ice water bath. When the eggs are cool enough to handle, gently crack the shell all over, start to peel, and intermittently submerge in the ice bath (if they're a bit too hot) and continue to peel.
• 5. To serve, portion the grilled broccoli rabe and radicchio onto 4 serving plates, mounding it in the center of each plate. Put 5 Parmigiano shavings on top of the greens, then set one whole soft-cooked egg on top. Drizzle the remaining vinaigrette on top of the egg and around the plate and top generously with the breadcrumbs.

GRILLED BROCCOLI RABE

Steps:

• Bring a large pot of salted water to a boil. Set up an ice bath nearby. Place half of the broccoli rabe into the boiling water and cook for 1 minute, then remove with tongs to the ice bath to stop cooking. Repeat with remaining broccoli rabe. Place broccoli rabe into a large colander to drain.
• Preheat an outdoor grill for medium-low heat, and lightly oil grate.
• Whisk together olive oil, lemon juice, crushed red pepper flakes, and salt in a small bowl. Toss drained broccoli rabe with oil mixture, then place onto hot grate.
• Grill, turning occasionally, until thick stems have softened, 8 to 10 minutes. Remove thinner leafy pieces as they become done to prevent burning. Remove to a serving platter.

BROCCOLI RABE, CARROT, AND RADICCHIO SALAD

Steps:

• Bring 3 1/2 quarts cold water to a boil in a large pot and add 1 tablespoon salt. Add broccoli rabe and cook until just tender, about 1 1/2 minutes. Drain and place in a bowl of ice water. Drain again and place on paper towels to absorb remaining water.
• In a small bowl whisk together lemon juice, vinegar, honey, soy sauce, and olive oil. Season with pepper and 1/2 teaspoon salt.
• Combine broccoli rabe, carrots, and radicchio in a medium bowl. Add vinaigrette, toss well, and serve.

BROCCOLI RABE

Steps:

• Bring 1 inch of salted water to a boil in a large straight-sided skillet. Add broccoli rabe, and cook until bright green, 2 to 3 minutes.
• Use a slotted spoon or tongs to remove broccoli rabe from pan. Drain water from skillet. Add oil (be careful as it may spatter), garlic, and pepper flakes, and heat briefly. Return broccoli rabe to pan, and cook, tossing to combine, about 1 minute. Serve hot or at room temperature.

GRILLED RADICCHIO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
• Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
• Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

BROCCOLI RABE WITH GARLIC AND PANCETTA

Steps:

• Bring a large pot of heavily salted water to a boil. Add broccoli rabe and cook until just bright green, then immediately remove and plunge into ice water. Drain and set aside.
• In a skillet, over medium-high heat, saute the pancetta until lightly-crisp, about 5 minutes. Add garlic, 2 T olive oil and pepper flakes. Saute until garlic is slightly golden, about 1 minute. Add broccoli and more oil if needed. Toss and cook until tender and heated through. Remove from heat and add lemon juice. Transfer to a platter and garnish with more pepper flakes, parmesan and/or bread crumbs.

GRILLED RADICCHIO

Steps:

• Preheat a gas barbeque or indoor grill.
• Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.
• Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

GRILLED RADICCHIO

Steps:

• Preheat coals.
• Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
• Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.