Archive | Radicchio

Fried Treviso Radicchio

Fried Treviso Radicchio 6072527 Ingredients 2-3 Treviso Radicchio Vegetable oil for deep-frying For the batter 9 T all purpose flour 1 egg 1 T olive oil 1 egg white salt scant ½c beer Instructions To mate the batter, sift flour with pinch of salt into bowl, break egg into middle and add olive oil. Mix thoroughly with wooden spoon to prevent lumps, then stir in the beer. Cover and let sit for at least 30 min. Stiffly whisk the egg white in a grease-free bowl, then fold into the batter. Remove the largest outer leaves individually from the radicchio and cut the hearts into thin wedges. Heat the oil for frying in a large pan. Immerse each leaf in batter and fry in the hot oil, turning frequently so that it browns evenly. Repeat with the wedges. Drain on paper towels, sprinkle with salt, and serve immediately. Powered by Recipage

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Penne with Caramelized Onions & Radicchio

Penne with Caramelized Onions & Radicchio 6072901 Ingredients 1 lb. penne or ziti pasta salt 1 large head radicchio 2 t. olive oil 1 jumbo onion, thinly sliced 1 T. balsamic vinegar ¼ tsp. Pepper 1 c. frozen peas, thawed ¼ c. crumbled ricotta or goat cheese Instructions Cook and drain penne, reserving ¼ cup cooking water. Meanwhile, cut radicchio lengthwise in half. Remove core, then cut crosswise into ½” slices. Set aside. In 12″ skillet, heat olive oil over medium heat until hot. Add onion and cook until browned and soft, about 15 minutes, stirring occasionally. Add vinegar, pepper, and ½ teaspoon salt; cook 1 minute longer. Increase heat to medium-high; add radicchio and cook 2 to 3 minutes until wilted. Add onion mixture, peas, and reserved pasta cooking water to penne; toss to mix well. Serve, sprinkled with cheese. Powered by Recipage

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Pasta with Radicchio & Gorgonzola

Pasta with Radicchio & Gorgonzola 6072899 Ingredients pasta penne a small portion of Gorgonzola cheese (or Roquefort – or another blue cheese if you just can’t find it) 1 head of radicchio Parmiggiano Cheese a bit of onion salt Instructions Put a big pot of water on to boil. Wash the radicchio and cut it into really small chunky slices. Start cooking the radicchio in a medium-sized frying pan, then add the onion. Next, pour some olive oil (find the best one you can), and add salt. When the radicchio becomes darker and softer, add some drops of wine and keep cooking. When the water starts boiling, add a handful of salt and enough pasta for two. Add a small handful of salt, then stir and cook pasta according to directions As a final step, add the gorgonzola to the frying pan where the radicchio is cooking and stop the fire. Stir it up so that the gorgonzola melts. ¡Voila! The sauce is ready. Finally, once the pasta is well cooked, pour it into a colander and mix it with the sauce directly inside the frying pan. Mix well, add some freshly ground parmiggiano and serve. Powered by Recipage

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Many thanks to Keeshi + Photo and Twisted String for their photography contributions