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RECIPE
Serves 2

A CookTale

This is a quite savory way to enjoy this bitter member of the Chicory family sometimes known as Radicchio di Chioggia,. Their raw leaves are tough and benefit from a good sauteing in EVOO with a splash of water before oven roasting. Another suggestion is to thinly slice the leaves to 1/4″ thickness. They come out of the oven totally different from the way they went in. And don’t forget the Garlic.

INGREDIENTS

1 Head of Radicchio
1 TB of EVOO (for sauteing) + 1TB (for roasting)
4 Ounces of Water
3 Garlic cloves (thinly sliced)
Kosher Salt & Black Pepper
1/4 tsp of Red Pepper Flakes

METHOD

1. Heat the oven to 425 F degrees

2. Half the Radicchio & slice to 1/4″ thickness. Set aside in a large bowl.

3. Heat a large deep sided saute pan & add the EVOO & the Garlic. Saute until they begin to take on color. Remove to a bowl. Add the Radicchio, Salt & Black Pepper, & Red Pepper Flakes. Toss to combine. Add the water, cover & cook until tender, this could take 10 minutes or more. Uncover & taste.

4. Add the contents of the saute pan & the Garlic slices to an ovenproof casserole dish. Place in the oven & roast for about 15 minutes. By then the Radicchio should be lightly charred & quite fork tender.

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