Roasted Radicchio With Mozzarella And Anchovies 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 RADICCHIO WITH MOZZARELLA AND ANCHOVIES

Steps:

• 1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a 13 × 9 × 2-inch baking dish. 2 Cut each radicchio head through the core into 8 wedges. Arrange the wedges in the baking dish. Brush the wedges with the oil and sprinkle with salt and pepper. Bake the radicchio for 20 minutes or until tender when pierced with a knife and lightly browned. Remove the dish from the oven, but leave the oven on. 3 Place a piece of mozzarella, an anchovy fillet, and a sprinkle of parsley on each wedge. Return the pan to the oven and bake 2 minutes more, or until the cheese begins to melt. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE

Steps:

• Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
• As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
• Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.