List all recipes for: Radicchio

Gorgonzola and Radicchio Risotto

5-6 cups good quality chicken broth
1/2 small head radicchio. shredded
2 tablespoon olive oil
2 tablespoon butter
1/2 medium onion, chopped
1 1/4 cups risotto rice
1/3 cup dry white wine
3/4 teaspoon salt
1/4 cup gorgonzola (or other blue) cheese
1/2 teaspoon coarsely ground black pepper
2 tablespoons chopped flat leaf parsley
Bring chicken broth to a simmer in a medium pot and keep at a simmer over low heat. Heat 1 tablespoon olive oil in a medium skillet over medium heat and saute radicchio with 1/4 teaspoon salt. Cook until wilted, 2-3 minutes. Set aside.
Heat 1 tablespoon olive oil and butter in a large, heavy bottomed pot. Add onion and sauté, stirring occasionally, until translucent and beginning to turn golden, about 10 minutes. Add rice and sauté, stirring constantly until just the edges of the grains look translucent, about 3 minutes. Add wine and 1/4 teaspoon salt and cook, stirring until wine is completely absorbed by the rice. Add about 1/2 cup hot broth to rice and cook, stirring constantly until broth is absorbed by the rice. Mixture will be creamy, not dry. Reduce heat to medium low if mixture starts to boil. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite, this will take 20 to 25 minutes. Keep rice at a steady, low simmer. Remove rice from the heat and stir in the radicchio and gorgonzola and salt to taste. Serve immediately.

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.

Orange, radicchio and oregano salad

1/2 cup fresh orange juice
1 tablespoon olive oil
1 teaspoon red wine vinegar
3/4 teaspoon salt
1 tablespoon chopped fresh oregano plus 2 tablespoon leaves
3 navel oranges
1 head radicchio, torn into pieces
1/2 cup thinly slivered red onion
In a small saucepan, cook juice over high heat until reduced to 2 tablespoons, about 5 minutes. Let cool. In a small bowl, whisk together juice reduction, oil, vinegar, salt and chopped oregano. Cut off ends and outer white membrane from oranges. Slice into rounds. In a bowl gently toss orange slices, radicchio, onion and oregano leaves. Toss in dressing to coat.

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.

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