ROASTED RADICCHIO
Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 20m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
- Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.
ROASTED BALSAMIC RADICCHIO
Categories Vegetable Side Roast Low Cal Low/No Sugar Wheat/Gluten-Free Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 4
Steps:
- 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.
ROASTED BABY CARROTS AND PARSNIPS WITH WILTED RADICCHIO
Steps:
- Preheat the oven to 350 degrees F.
- Toss the carrots and parsnips with olive oil, salt, the honey and cayenne. Put them on a sheet tray and roast for 20 to 25 minutes.
- Toss the radicchio with olive oil and salt and place on a small sheet tray. Add to the oven with the carrots and parsnips for 10 minutes.
- Combine the carrots, parsnips and radicchio and toss with the chives. Serve hot or at room temperature.
PERFECTLY GRILLED RADICCHIO
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 1h30m
Yield 8 servings
Number Of Ingredients 8
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.
PAN-SEARED RADICCHIO WITH SOFT CHEESE
Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don't need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.
Provided by Eric Kim
Categories for two, quick, vegetables, appetizer, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don't separate the leaves.
- Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don't wilt too much. Season with salt and pepper.
- Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you'd like.
- Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.
GRILLED RADICCHIO
Taken on Chef at Home from Food Network Canada. ETA : I made it on July 23, 2011. It was my first time trying radicchio. I'm sure I wouldn't like raddichio without the dressing because of the bitter taste. The dressing is great with it. And I like that it's grilled. It reminds me of when we cook romaine lettuce on the bbq.
Provided by Boomette
Categories Vegetable
Time 9m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 269.3, Fat 13.5, SaturatedFat 1.9, Sodium 7.5, Carbohydrate 39, Fiber 0.1, Sugar 38.4, Protein 0.2
ROASTED LETTUCE, RADICCHIO, AND ENDIVE
A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
- Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
- Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
- Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g
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- 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.
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