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Radicchio

Radicchio is a leaf chicory sometimes known as Italian chicory and is a perennial. It is grown as a leaf vegetable which usually has white-veined red leaves. It has a bitter and spicy taste, which mellows when it is grilled or roasted. Pliny the Elder wrote of it in Naturalis Historia, praising its medicinal properties; he claimed it was useful as a blood purifier and an aid for insomniacs. In fact, radicchio contains intybin, a sedative/analgesic, as well as a type of flavonoid called anthocyanin which is used for making dye-sensitized solar cells. Radicchio is a good source of vitamin A, v..

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  • Grilled Radicchio & (Veggies of Choice)

  •  

    Source: Food.com

    By Rita~ on February 24, 2003

     

    Ingredients:

    4  garlic cloves, finely chopped

    1/4 cup  olive oil

    1 teaspoon  chopped  fresh rosemary leaf

    1 teaspoon  chopped  sage

    1 teaspoon  chopped  thyme

    1/4 cup  balsamic vinegar

     kosher salt, to taste

    1/2 teaspoon  black pepper

    4 heads  radicchio, halved through the root

     grated  parmesan cheese, for garnish (optional)

     

    Prep Time: 5 mins

    Total Time: 20 mins

     

    Directions:

    1. Place the garlic, olive oil, rosemary, sage, thyme, vinegar, salt, and pepper in a large bowl and mix well.

    2. Add the radicchio and gently toss so that it is well coated.

    3. Cover and let marinate at room temperature for at least 1 hour.

    4. Preheat grill.

    5. Place the radicchio on hot grill and baste the marinade on top.

    6. Grill turning with tongs till edges of the radicchio are crisp and almost beginning to look burnt, about 15 minutes.

    7. Serve immediately, with grated Parmesan cheese. 

     

    Servings: 4


  • Orecchiette With Radicchio and Onions


  • Source: Food.com

    By Lalaloula on September 18, 2007

     

    Ingredients:

    500 g  orecchiette (pasta shaped like small flat hats)

    4 -5 medium  onions

    1/2  radicchio

    1  fresh  red chili pepper

    100 -200 g  parmesan cheese (depending on how cheesy you would like your dish to be)

    olive oil

    1  garlic clove

    salt

    pepper

     

    Prep Time: 20 mins

    Total Time: 31 mins

     

    Directions:

    1. Boil the pasta in salted water until it is al dente (aprox. 11 minutes).

    2. While the pasta is cooking, chop the onion into thin slices and stew it in a frying pan toghether with olive oil, salt, pepper, chili and the squashed clove of garlic.

    3. When the onion is "smudgy", add the chopped radicchio.

    4. If necessary, add more olive oil and turn the mixture over after 3-4 minutes.

    5. When the pasta is ready, pour off the water.

    6. Then add the onion and radicchio mixture and finally the grated parmesan cheese. Blend well.

    7. Enjoy (e.g. with a nice side salad or ciabatta bread)!.

     

    Servings:  4

     

  • Radicchio and Endive Salad

  •  

    Source: Food.com

    By iLuv2cook 2 on September 21, 2006

     

    Ingredients:

    2 tablespoons  red wine vinegar

    2 tablespoons  olive oil

    1 tablespoon  honey

     coarse salt

     fresh ground pepper

    1 medium  radicchio, sliced thin (8-10 Oz.)

    2 medium  Belgian endive, sliced thin (4-6 Oz. each)

     

    Prep Time: 10 mins

    Total Time: 10 mins

     

    Directions:

    1. In a large bowl, whisk together Vinegar, Oil, Honey; Season with Salt and Pepper.

    2. Add radicchio and endive; Toss to Coat

    3. Serve.

     

    Servings: 4

     

  • Grilled Radicchio

  •  

    Source: Food.com

    By Boomette on August 09, 2007

     

    Ingredients:

    2 heads  radicchio, quartered, stem end intact

    2 tablespoons  olive oil

     salt and pepper

    1/4 cup  honey

    3 tablespoons  balsamic vinegar

     

    Prep Time: 5 mins

    Total Time: 15 mins

     

    Directions:

    1. Preheat a gas barbeque or indoor grill.

    2. Brush radicchio with oil and season with salt and pepper. Grill until it wilts and begins to brown.

    3. Stir together the honey and balsamic and toss with the radicchio. Adjust seasoning.

     

    Servings: 2

     

  • Watercress, Radicchio & Green bean Salad with Goat Cheese for 2


  •  

    Source: Food.com

    By Recipewrestler on January 31, 2002

     

    Ingredients:

    16 whole  green beans, washed,frenched,cooked for 1 minute and drained well (frenched=thinly sliced on the diagonal)

    1 bunch  watercress, washed,dried and stems removed

    1/2 head  lettuce, washed,dried and torn into small pieces

    1 head  radicchio, washed,dried and torn into small pieces

    2 ounces  of soft goat cheese, crumbled (or use Feta)

     Pepper

     

    Dressing

    2 tablespoons  mixed fresh herbs (Your choice E.G.oregano, thyme, chives, marjoram)

    2 cloves  garlic

    1  egg yolk

    1 tablespoon  red wine vinegar

    2 teaspoons  Dijon mustard

    salt

    3/4 cup  lite olive oil (or other salad oil)

     

    Prep Time: 20 mins

    Total Time: 20 mins

     

    Directions:

    1. Put the herbs in food processor and chop.

    2. With the processor running drop in the garlic and mince.

    3. Add egg yolk,vinegar, mustard and salt process for 1/2 minute.

    4. With the machine rtunning slowly add the oil through the feed tube.

    5. Process for a few seconds after the oil has been added.

    6. Just before serving combine beans, watercress, lettuce, radicchio& cheese in a chilled bowl.

    7. Toss with dressing (use as much or as little as you like).

    8. Season with Pepper.

     

    Servings: 2


  • Green Salad with Posole and Creamy Cilantro-Lime Vinaigrette

  •  

    Source: allrecipes.com

    By: Mealtime.org

     

    Ingredients:

    For the Creamy Cilantro-Lime Vinaigrette dressing:

    1 (15 ounce) can cannellini beans, drained and rinsed

    1/4 cup canned, diced green chilies

    1/4 cup fresh lime juice

    1/4 cup hot water

    1/4 cup chopped cilantro

    1 tablespoon olive oil

    1 teaspoon hot-pepper sauce

    1 clove garlic, halved

    Kosher salt, to taste

     

     For the salad:

    1 (9 ounce) bag romaine lettuce mix

    1 small head radicchio, cored and broken in bite-size pieces

    36 grape tomatoes, halved

    1 (15 ounce) can posole (whole hominy), drained and rinsed

    1 cup shredded carrot

    3 scallions (green onions), trimmed and sliced

    1/3 cup canned, sliced ripe olives

     

    Prep Time: 15 mins

    Total Time: 15 mins

     

    Directions:

    1. To make the dressing, puree all of the dressing ingredients in a blender or food processor until smooth.

    2. Toss the romaine, radicchio, tomatoes, posole, carrot, scallions, and olives in a large salad bowl. Toss with the dressing and serve.

     

    Servings: 6

  • Tri-Color Chopped Salad with Pine Nuts and Parmesan Cheese

  •  

    Source: allrecipes.com

    By: MISSUSSCHMALZER

     

    Ingredients:

    Vinaigrette:

    1 tablespoon Dijon mustard

    1 tablespoon red wine vinegar

    1 tablespoon chopped fresh oregano

    3 tablespoons extra-virgin olive oil

    salt and pepper to taste

     

    1 cup chopped radicchio

    1 cup chopped Belgian endive leaves

    2 cups chopped arugula

    1/4 cup freshly grated Parmigiano-Reggiano cheese

    1/4 cup toasted pine nuts

     

    Prep Time: 25 mins

    Total Time:  25 mins

     

    Directions:

    1. For the vinaigrette: Whisk together the mustard, red wine vinegar and chopped oregano in a small bowl. Whisk in the olive oil until the consistency is smooth and creamy. Season with salt and pepper to taste. Set aside.

    2. Toss together the radicchio, Belgian endive, arugula, grated Parmigiano-Reggiano cheese and pine nuts in a large salad bowl. Pour the vinaigrette over the salad ingredients and toss lightly to coat. Divide onto four chilled salad plates and serve.

     

    Servings: 4