Truffled Radicchio Recipes

GOAT CHEESE AND HERB STUFFED RADICCHIO LEAVES

Steps:

• Special Equipment: a deep-fry thermometer
• In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.
• Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.
• Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.
• To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.

TRUFFLED TOAST WITH RADICCHIO AND EGG

Steps:

• Preheat broiler.
• Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
• Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
• Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.

GRILLED RADICCHIO

Steps:

• Preheat the grill.
• Cut the radicchio lengthwise into 1/4-inch slices, removing the core. In a small bowl, combine the remaining ingredients to make the marinade. Pour the marinade over the radicchio slices, letting them soak for a few minutes before placing on the grill. Grill for 3 to 4 minutes on each side, continuing to baste with marinade. Remove from the heat and serve.

HERBED GAME HENS WITH RADICCHIO AND TRUFFLE OIL

Steps:

• Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.
• Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.
• Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.
• Preheat oven to 450°F. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.
• Heat large skillet over medium-high heat. Add radicchio with marinade; sauté until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.
• *Available at Italian markets, specialty foods stores and some supermarkets.

GRILLED RADICCHIO

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
• Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
• Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.

TRUFFLED RADICCHIO

Steps:

• Preheat oven to 400 degrees. In a medium bowl combine, breadcrumbs, garlic, lemon zest, Parmesan cheese, and parsley; set stuffing aside.
• In a medium bowl, combine radicchio and oil. Season with salt and pepper; toss to combine. Arrange cut side down on a baking sheet. Bake for 10 minutes.
• Remove from oven. Turn cut side up, and press stuffing into the crevices of the radicchio. Return to oven, and bake until tender when pierced with the tip of a knife, about 10 minutes more.
• Remove from oven, and transfer to a platter. Drizzle with vinaigrette. Serve hot, warm, or at room temperature.