Posted Feb 25, 2012
Beautiful but bitter, that pretty much sums up radicchio.
Some people like the bitter taste and enjoy the purple vegetable raw in salads.
But most prefer radicchio, a red-leafed Italian chicory, in recipes that mellow the bitterness. Try grilling or roasting the vegetable and drizzling it with a vinaigrette.
Pairing radicchio with certain dishes such as steak or creamy pasta also tends to mellow the bitter bite.
It’s worth trying to work radicchio into your diet. That striking purple color is a tell-tale sign of high antioxidants and other nutrients.
GRILLED RADICCHIO SALAD RECIPE
2 heads of radicchio, quartered, so that each quarter has a bit of the stem end holding it together
1/2 cup olive oil, plus more to coat radicchio
1/4 cup balsamic vinegar
1 teaspoon salt
3 chopped garlic cloves
1/2 teaspoon mustard
Salt and black pepper
Pecorino or parmesan cheese for garnish
1. Make the dressing. Put the salt, garlic, mustard and balsamic vinegar into a food processor or blender and pulse to combine. With the motor running, drizzle in the olive oil slowly until the dressing comes together.
2. Prepare your grill for high, direct heat.
3. Coat quartered radicchio with olive oil and sprinkle with salt.
4. Grill the radicchio over high heat, uncovered. Keep an eye on them, as they blacken quickly. You want a little blackening, but not a cinder. When they’re done, move to a bowl and bring inside to chop.
5. Chop the radicchio quarters into bite-sized pieces and toss with the dressing and some black pepper. Serve hot or at room temperature, garnished with grated pecorino or parmesan cheese.
– simplyrecipes.com
GRILLED RADICCHIO WITH BALSAMIC GLAZE
Serve with your favorite grilled steak or grilled portabello mushroom with blue cheese topping.
1 head Royal Rose radicchio
2 tablespoons extra virgin olive oil
1 cup aged balsamic vinegar
4 tablespoons honey
Salt and pepper to taste
1. Preheat grill to medium-high. Slice radicchio through core into eight slices. Soak radicchio in cold water for at least 20 minutes (or more to control bitterness). Dry on paper towels. In a small saucepan, reduce balsamic vinegar and honey to a syrup consistency, set aside.
2. Coat radicchio with oil. Grill evenly on both sides until tender. Salt and pepper to taste. Serve with a drizzle of balsamic glaze.
– from Royal Rose Radicchio
RADICCHIO CON PANCETTA
4 heads radicchio
2 tablespoons olive oil
4 ounces pancetta, finely chopped
1 medium onion, finely chopped
1 small garlic clove, minced
Salt and freshly ground black pepper to taste
2 tablespoons dry white wine
1. Remove the roots of the radicchio and discard any wilted leaves. Tear the leaves into a few pieces (4-6 per leaf) and set aside.
2. In a large skillet, heat the oil over moderate heat, add the pancetta, onion, garlic, and salt and pepper, and stir until the onion is golden. Add the wine and stir 1 minute longer.
3. Add half the radicchio leaves, stir until they shrink in size, then add the remaining leaves and stir.
4. Cover the pan, reduce the heat to low, and cook till the ribs in the leaves are just tender, about 30 minutes. Uncover and, if there’s any liquid left in the pan, increase the heat and boil till it has evaporated. Serve immediately.
– from Royal Rose Radicchio
BAKED RADICCHIO AND MOZZARELLA PASTA
2 tablespoons unsalted butter ( 1/4 stick)
2 medium garlic cloves, minced
1 medium white onion, small dice (about 1 cup)
7 medium Roma tomatoes (about 2 pounds), cored and coarsely chopped
3 heads Treviso radicchio (about 4 cups), ends trimmed and sliced crosswise into 1/2-inch strips
1/2 cup heavy cream
1 pound penne rigate or ziti pasta
8 ounces fresh mozzarella, small dice (about 1 1/2 cups)
1/2 cup finely grated Parmigiano-Reggiano
1. Heat the oven to 400 degrees and arrange a rack in the upper third. Bring a large pot of salted water to a boil over high heat.
2. Melt butter in a medium saucepan over medium heat. When it foams, add garlic and onion, season well with salt, and cook until onion is translucent, about 4 minutes. Add tomatoes and let simmer until slightly reduced and thickened, about 10 minutes. Add radicchio and cream and cook until radicchio is wilted, about 5 minutes. Taste and adjust seasoning as necessary.
3. Meanwhile, cook pasta in the salted water for about half the time recommended on the packaging and drain. (Do not rinse.) Set aside.
4. Once the sauce has finished simmering, combine it with the half-cooked pasta and mix until the pasta is evenly coated. Place the pasta mixture in a 13-by-9-inch baking dish and sprinkle the mozzarella and Parmigiano over top. Place in the oven and bake until the mixture is bubbling, the pasta is al dente and the top is golden brown, about 20 minutes.
– from chow.com
Nicole Marshall Middleton 918-581-8459
nicole.marshall@tulsaworld.com