Radicchio Lettuce Cups With Caponata Recipes

ROASTED LETTUCE, RADICCHIO, AND ENDIVE

Roasted Lettuce, Radicchio, and Endive image

A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.

Provided by Buckwheat Queen

Categories Side Dish Vegetables Greens

Time 30m

Yield 6

Number Of Ingredients 13

Ingredients

2 heads radicchio, halved lengthwise
2 heads Belgian endive, halved lengthwise
1 head chicory (curly endive), halved lengthwise
1 head romaine lettuce, halved lengthwise
3 tablespoons olive oil, divided
¾ cup pitted Greek olives
½ cup capers
1 tablespoon dried oregano
1 ½ teaspoons ground thyme
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon ground dried chile pepper
2 tablespoons grated Romano cheese

Steps:

Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g

CAPONATA IN LAVASH CUPS

Caponata in Lavash Cups image

Lavash, a Middle Eastern flatbread, comes in a variety of sizes and textures, from crisp rectangular crackers to large folded pliable rounds. It is the latter called for here. To form the lavash into cups, you'll need a pan with 12 mini-muffin (1/8-cup) molds, each about 1 3/4 inches across the top and 3/4 inch deep. Caponata is a piquant Sicilian dish of eggplant, onions, tomatoes, anchovies, olives, and capers, generously laced with olive oil; this variation is much lighter-and contains no added fat-because it omits the oil, anchovies, and olives.

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 15

Ingredients

1 eggplant (about 3/4 pound)
1/2 yellow bell pepper
1/2 red bell pepper
1 onion
1 large garlic clove
1/4 cup water
1 tablespoon packed brown sugar
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 cup golden raisins
2 tablespoons drained capers
2 tablespoons chopped fresh flat-leafed parsley leaves
1/2 teaspoon anise seeds
a 16- to 18-inch round of very thin, pliable lavash (such as Damascus mountain shepherd bread)
1/2 teaspoon coarse salt

Steps:

Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and mince garlic. In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes. Stir in raisins and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)
Preheat oven to 350°F.
With a mortar and pestle or in a cleaned electric coffee/spice grinder crush anise seeds. Cut lavash into 36 1 3/4-inch squares, discarding trimmings.
In a bowl of water soak 12 lavash squares 15 seconds and on a work surface, using edge of a spoon, scrape off a thin layer of bread from each square (cups will be tough when baked if left at full thickness). Gently press squares, white sides up, into 12 mini-muffin molds (see note, above) and sprinkle with some anise seeds and salt. Bake lavash cups in middle of oven 15 minutes, or until golden and crisp, and cool in pan on a rack. Make more cups in same manner. (Cups may be made 2 days ahead and kept in an airtight container at room temperature.)
Spoon caponata into cups.

TUNA CEVICHE IN RADICCHIO CUPS

Tuna Ceviche in Radicchio Cups image

I love ceviche of all kinds. It always reminds me of a most memorable trip to Peru, and Peruvians are the ceviche champions in my book. This dish has the perfect balance of tang, zing, texture, color and banging flavor. I like to drink the ceviche juice in the radicchio cup first and then bite into the radicchio with tuna, YUM.

Provided by Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 pound sushi-grade tuna, cut in 1/4-inch cubes
2/3 cup quartered cherry tomatoes
1/4 cup thinly sliced red onion
2 tablespoons finely diced jalapeño
2 tablespoons finely chopped cilantro
1 teaspoon grated garlic
2 tablespoons extra-virgin olive oil
1 teaspoon lime zest
2 1/2 tablespoons fresh lime juice
2 tablespoons fresh lemon juice
1/2 cup 1/4-inch-diced avocado
12 radicchio cups
Fine sea salt and freshly cracked black pepper

Steps:

In a medium bowl, combine all the ingredients except the avocado, radicchio, salt and black pepper. Add 1/4 teaspoon sea salt. Toss together, cover and refrigerate for 20 minutes, stirring the ceviche every 5 minutes.
Place the radicchio cups on a service platter, divide the ceviche with its the juices evenly among the cups. Top each with the avocado and season with sea salt and black pepper.

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