Roasted Balsamic Radicchio Recipes

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
• Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

ROASTED BALSAMIC RADICCHIO

Steps:

• 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.

SEARED RADICCHIO WITH BALSAMIC AND PARMESAN

Steps:

• Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
• Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.

BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA

Steps:

• Preheat broiler.
• Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
• Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
• Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
• Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
• What to drink:
• Fontaleoni Vernaccia di San Gimignano '07

ROASTED RADICCHIO

Steps:

• Preheat oven to 400 degrees with rack in the center. In a 10-inch ovenproof skillet, combine 2 tablespoons oil and 2 teaspoons vinegar. Arrange radicchio in the skillet, placing 1 sprig of rosemary underneath and on top of each wedge. Drizzle remaining 1 tablespoon oil and 1 teaspoon vinegar over radicchio. Season with salt. Cover with plastic wrap, and then aluminum foil. Roast until tender and caramelized, 30 to 45 minutes.

ROAST CHICKEN WITH BALSAMIC RADICCHIO

Steps:

• Heat oven to 400 degrees.
• Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 t. of the oil and season with 1 t. salt and 1/4 t. pepper. Place in a roasting pan and cook for 30 minutes.
• Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 t. salt, 1/4 t. pepper, and the 2 T. oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature of 180F) and the radicchio is soft and brown at the edges, about 25 minutes.
• Transfer the chicken to a cutting board and let rest at least 10 minutes before carving. Divide the radicchio among individual plates and serve with the chicken.