Tatsoi & Pan di Zucchero Pasta with Preserved Lemon and Toasted Almonds from Julia
I wanted to make a quick dinner for a quick and relaxed weeknight just-get-it-done but sit down together meal. I looked in the fridge and cupboard, and threw this together with the garlic I cleverly purchased earlier in the day.
1 head pan di zucchero (you could use escarole or radicchio or another cooking green here), cleaned and sliced into ribbons then chopped a bit some more
1 pound tatsoi: stemmed and washed well. I removed the stems and washed up the green leaves with the bits of stem that remained, it was pretty quick thanks to my salad spinner
4 large cloves of garlic, or to taste
1 onion (optional, I meant to add this and didn't...)
2-4 tablespoons olive oil
4 Tablespoons (approx) chopped preserved lemons (you could use capers and or kalamata olives if no preserved lemons are lurking in your fridge)
1 bunch Italian parsley washed and chopped (I actually bought a bunch of this, then forgot!)
Toasted almonds, roughly chopped
1 can great quality tuna or salmon in oil, flaked, optional (I didn't add this but I pondered it)
3/4 pound pasta or a whole pound (I used penne, could use other shapes including spaghetti), cooked
S & P to taste
1-2 lemons quartered to serve for squeezing to taste at the table
a grating cheese to serve on the table with the grater (I like to make the eaters do some of the work, and I don't usually add cheese to my dish)
Saute the onion in 2-4 tablespoons oil until soft. Add all the cooking greens plus the garlic, cook until well wilted and garlic is soft.
Toss the hot wilted greens/onion mix with the preserved lemons & pasta. Add tuna if using, and toss the whole thing in a large bowl. Season to taste with S & P. (go light on the salt as the preserved lemons are salty!)Serve with a small pile of chopped almonds on top. At table pass lemon quarters and hunk of grating cheese such as parmesan or asagio with the grater for eaters to garnish themselves.
sauteed radicchio with honey and balsamic vinegar
Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.
- 2 heads radicchio, cored and torn into bite-size pieces
- 1 tablespoon extra-virgin olive oil
- Coarse salt and ground pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
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.
Butter Lettuce and Radicchio Salad with Strawberries
- 3 tablespoons tarragon vinegar
- 1 tablespoon sugar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon paprika
- 1/2 cup olive oil
- 1 large head of radicchio, torn into 1-inch pieces (about 6 cups)
- 1 head of butter lettuce, torn into 1-inch pieces (about 6 cups)
- 1 1-pint basket strawberries, hulled, halved
- 1/2 cup paper-thin red onion slices
Whisk vinegar, sugar, mustard, and paprika in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Combine radicchio, butter lettuce, strawberries, and onion in large bowl. Toss with enough dressing to coat.
Grilled "Tricolore" Salad with Radicchio, Fennel and Parsley
Kristin Donnelly Epicurious May 2014
- 1 small heads radicchio (about 3/4 pound), cut into 6 wedges through the core
- 1 large fennel bulb, sliced lengthwise 1/3 inch thick
- 1/4 cup extra-virgin olive oil, plus more, for brushing
- Freshly ground black pepper
- 1 cup parsley leaves, half left whole and half roughly chopped
- 2 tablespoons sherry vinegar
- 1 teaspoon mustard
- 1/2 teaspoon honey
- Pecorino cheese, for shaving
- Light a grill and preheat for at least 10 minutes or preheat a grill pan. Brush the cut sides of the radicchio and fennel with olive oil and season with salt and pepper. Grill the radicchio with one of the cut sides down and the fennel over moderately high heat until the radicchio is charred and the fennel has dark brown grill marks, about 2 minutes. Turn the radicchio so the other cut sides are down and flip the fennel and grill for about 2 minutes longer.
- Transfer the radicchio and fennel to a cutting board and let cool slightly. Thinly slice the radicchio crosswise, discarding the core. Slice the fennel lengthwise 1/3 inch thick and discard the core.
- In a bowl, whisk the vinegar with the mustard and honey. Gradually add the 1/4 cup of olive oil in a thin stream, whisking. Add the radicchio, fennel and parsley leaves to the dressing and toss well. Season with salt and pepper. Transfer the salads to plates. Using a vegetable peeler, shave some pecorino on top, then serve.
best-of-summer grilled radicchio and pear salad
- 1 head Radicchio, quartered lengthwise
- 1 medium Fennel bulb
- 1 Bartlett Pear, sliced
- 6 leaves Red Lettuce
- 12 blackberries
- 1/4 cup pistachios
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon Dijon mustard
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 sprig fresh oregano
- 1/4 cup crumbled Gorgonzola (optional)
- 1/2 lime, juiced
- salt & pepper to taste
- Preheat a gas grille to medium-high or prepare a medium hot fire in a charcoal grill. Drizzle olive oil over quartered radicchio and place on grill; cover and cook until outer leaves are lightly charred. About two minutes per side.
- Cut fennel and pear into thin slices and arrange on red lettuce leaves. Add grilled radicchio, berries and nuts.
- In a small bowl (or a food processor) whisk together 1/4 cup olive oil, lime juice, Dijon mustard, salt and pepper. Drizzle over salad. Optional: add crumbled Gorgonzola. Enjoy.
grilled buffalo steak with radicchio-beet skewers
From EatingWell: June/July 2006, EatingWell Serves Two
Richly flavored buffalo steak is complemented by the bite of radicchio, mellowed a bit by the grill, the earthy-sweet beets and a creamy goat cheese dressing. Buffalo is a tasty option but, because it's so lean, is best cooked rare to medium-rare.
4 servings | Active Time: 40 minutes | Total Time: 40 minutes
- 1/4 cup crumbled goat cheese, or feta cheese
- 4 teaspoons white-wine vinegar
- 3/4 teaspoon dry mustard
- 1 small shallot, minced
- 1 tablespoon minced fresh parsley
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground pepper, divided
- 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
- 2 small heads radicchio
- 1 15-ounce can baby beets, drained (the liquid can be reserved for Pickled Eggs)
- 1 pound buffalo or beef New York strip (loin) steaks, trimmed of fat and cut into 4 portions
- Preheat grill to high.
- Place cheese in a medium bowl and mash it with the back of a spoon until creamy. Add vinegar, dry mustard, shallot, parsley, 1/4 teaspoon salt and 1/4 teaspoon pepper; whisk to combine. Continue whisking and slowly drizzle in 1 tablespoon oil until blended. Set aside.
- Cut each radicchio head in half, core and quarter each half. Thread radicchio chunks and beets onto skewers. Drizzle the skewered vegetables with 1 1/2 teaspoons oil. Rub steaks with the remaining 1/2 teaspoon oil. Season the steaks and skewered vegetables with the remaining 1/2 teaspoon salt and pepper.
- Grill the steaks 3 to 4 minutes per side for medium-rare. Grill the vegetable skewers, turning frequently so the radicchio doesn't burn, until the radicchio is wilted and lightly charred, 5 to 7 minutes total. Transfer the steaks to a plate; let rest for 5 minutes. Remove the vegetables from the skewers. Serve the steaks and vegetables drizzled with the sauce.
Roasted Balsamic Radicchio
Bon Appétit | May 2005
Makes 4 servings
Because the vinegar is simply drizzled over the radicchio at the end, try to find an artisan-quality balsamic, such as one labeled condimento, if not a premium balsamico tradizionale. Radicchio is also good when grilled on a barbecue or in a stovetop grill pan. Oil the grill or grill pan and cook until wilted and slightly charred, turning occasionally, about 5 minutes.
- 2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- Balsamic vinegar (for drizzling)
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.
Market Tip Radicchio (red-leaf Italian chicory) is available in many varieties. The most widely distributed in this country are the round head variety (di Castelfranco or di Chioggia), traditionally used in salads, and the long, flat, finger-shaped radicchio di Treviso, which is excellent grilled.
Grilled Radicchio, Summer Squashes, and Scallions
from Martha Stewart.com
2 heads radicchio, core intact, cut into 1/2-inch wedges
1 yellow squash, cut into 1/2-inch-thick rounds
6 pattypan squashes, halved if large
1 zucchini, cut into 1/2-inch-thick rounds
1 bunch purple or green scallions, halved lengthwise if large (substitute garlic scapes)
1/3 cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1 lemon, halved
Preheat grill to medium-high. Arrange vegetables in a single layer on a rimmed baking sheet. Brush generously with oil, and season with salt and pepper
Grill vegetables until just tender and slightly charred: about 3 minutes for the scallions, 4 to 5 minutes per side for the squashes, and 10 minutes total for the radicchio, flipping every 2 minutes. Squeeze lemon halves over vegetables.
The Vegetables I Can’t Live Without Mollie Katzen
¾ ounce dried Porcini mushrooms or
½ lb of fresh mushrooms of choice
2 cups boiling water
4 cups vegetable broth
3 Tbl extra-virgin olive oil
2 cups finely minced onion
1 Tbl minced or crushed garlic
1 ½ cups Arborio rice
¾-1 tsp of salt
½ c dry white wine, room temperature
1 medium-sized head radicchio finely chopped (3 packed cups)
¾ Pecorino Romano or Parmesan Cheese
1) If using dried mushrooms, soak in boiling water for at least 30 minutes. Save the water. Drain the mushrooms. Cut into small strips or pieces. (Discard stems if necessary)
2) OR Slice the fresh mushrooms.
3) Combine the mushroom water, if you have it, and the vegetable broth in a medium-large saucepan over medium heat. Bring to a boil, then lower heat to a simmer.
4) Meanwhile heat the oil in a 4-qt casserole over medium heat. Add the onion and sauté for 1-2 minutes, until softened.
5) Add the mushrooms, garlic, rice, and salt, and stir for 1 minute. Make sure the rice grains are well coated with the oil.
6) Pour the wine in the broth.
7) Stir the radicchio in with the mushrooms and rice.
8) Start immediately to add the simmering broth ½ cup at a time, letting each addition be completely absorbed before adding another ½ cup of broth. Stir slowly once a minute to prevent sticking. Reserve ¼ cup to be added at the end. It takes approximately 18 minutes to reach the al dente stage.
Stir in the remaining ¼ cup of broth with the cheese. Combine well and serve