List all recipes for: Radicchio 
Grilled radicchio with melted cheese
Radicchio is a member of the chicory family. Chicory indicates the greens will be ‘bitter’ which means it can stand up to intense flavors. Use it diced with your salad greens, grill or saute it.
This recipe is great on the barbeque, on a grill pan or on a plain ‘ol cast iron skillet.
Cut the radicchio into quarters, leaving the base of the stems intact to hold the leaves together. Brush them with olive oil and season well with salt and pepper. Place cut side down on a preheated griddle pan. Cook for 3-5 minutes, turning occasionally. They are ready when the outer leaves are well charred and striped from the grill and the stems are just becoming tender. Arrange them on a platter and lay thin slices of your favorite cheese over them…goats cheese or Taleggio come to mind. Add a few more twists of pepper and another trickle of olive oil and place in a very hot oven or under a grill until the cheese begins to bubble.
Radicchio and Chili Pasta Sauce
1 radicchio head
2 slices bacon or pancetta
1 tablespoon olive oil
½ small fresh red chili, finely chopped (or use a little chili powder or red pepper flakes)
2 garlic cloves, finely chopped
¼ cup red wine
1/3 heavy cream
salt and freshly ground black pepper
Cooked pasta
Coarsely chop the radicchio. Fry the bacon or pancetta until lightly brown, crumple into pieces and set aside. Add the garlic and chili to the bacon fat and cook 1 minute, add the radicchio and cook until it is wilted. Add the wine and let it bubble for a few minutes then pour in the cream and simmer to reduce a little further. The sauce should be thick and glossy. Season to taste with salt and pepper. Add in the cooked and drained pasta, mix well and heat about a minute. No cheese needed for this dish!
Radicchio Slaw
Radicchio’s vibrant burgundy and white leaves have a pleasing crunch and a refreshingly bitter flavor that’s downright delicious with sour, sweet, salty or rich food. Its sturdy texture also takes well to searing, roasting or grilling will soften it and mellow its intense flavor
3 T cider vinegar
2 t granulated sugar
2 T olive oil
Salt and black pepper to taste
16 oz radicchio, halved, cored and thinly sliced crosswise
2 green onions, thinly sliced
½ teaspoon celery seed
In a large bowl, combine vinegar and sugar, stir to dissolve sugar. Whisk in oil and season with salt and pepper. Add radicchio, green onions and celery seed. Toss to combine and let stand for 10 minutes. Toss again and serve.
Sautéed Radicchio
Wash, dry and chop 1 lb radicchio. Heat ¼ cup olive oil in a large saucepan and add 2 cloves chopped garlic. Cook for 30 seconds and add the radicchio. Stir well to coat with oil. Cook, stirring for 6-7 minutes until wilted and tenderized. When it is tender, turn the heat to high to evaporate the moisture in the pan. Season with salt and pepper.
