Seared Radicchio With Balsamic And Parmesan Food

SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR

Steps:

• Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

ROASTED BALSAMIC RADICCHIO

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.

BALSAMIC STEAK WITH RADICCHIO

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.

GRILLED RADICCHIO WITH SEASONED BREAD CRUMBS AND BALSAMIC REDUCTION

Steps:

• Smash 4 garlic cloves and combine with olive oil in a small bowl. Set aside and allow to sit for 30 minutes. Trim the radicchio heads, cut into wedges, set aside.
• In a small saute pan, melt the butter over low heat and add the red pepper flakes, panko, minced garlic, and salt. Stir until panko gets crispy and golden brown. Remove from heat. Cool the mixture for a few minutes and stir in parsley.
• In a small saucepan, over medium-high heat, gently simmer until the balsamic vinegar is reduced by half.
• Preheat grill or grill pan to high. Brush radicchio with infused olive oil, season with salt and pepper. Place cut sides down on grill and cook for 1 to 2 minutes, turn to other cut side, grill for 1 minute, turn to back, and grill for 1 minute more.
• Remove wedges to a serving platter. Sprinkle the bread crumbs over the radicchio wedges, drizzle with the reduced balsamic, and serve immediately.

BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO

Steps:

• Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
• Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.