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Best Radicchio Recipes

Best Radicchio Recipes

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Top Rated Radicchio Recipes

Credit for this fantastic summer recipe goes to a dear family friend who introduced me to it last year. Wonderfully fresh-tasting and requiring almost no cooking, it's one of those perfect easy-to-whip-up dishes you can serve alongside your favorite grill fare.Click here to see more Spectacular Summer Corn Recipes.

We try to stick with strictly Italian flavors when we’re thinking up dishes for the restaurants, but I can promise that you will never find anything like these crostini in Italy. It’s basically an assemblage of Thanksgiving flavors, or flavors of the American south, on toast.I let it slide in terms of our Italian paradigm because the flavors are just so comforting and delicious. I recommend you make this only in the fall when the butternut squash, at least that which you’ll find at farmers markets, has flavor. When good squash isn’t available, we make the purée using orange-fleshed sweet potatoes, and we suggest you do the same.Click here to see Nancy Silverton's Thanksgiving Dinner.

For me, pork chops aren't so much about cooking technique as they are about what you serve them with. Here is a roast pork chop recipe for the seasonally-inclined cook. The lightly-cooked pears and balsamic reduction add a nice sweet touch that is balanced by the slight bitterness of the radicchio.Click here to see Recipe SWAT Team: Pork Chops

Bitter radicchio leaves, sweet balsamic vinegar, salty cheese, and sweet orange peel come together to make a wonderfully tasty, balanced salad.This recipe is courtesy of Epicurious.

Grilled meat skewers, or yakitori, are a popular street and bar food in Japan. For this recipe, beef is marinated and glazed with a mixture of mirin, soy sauce, sake, sugar and Japanese 7-Spice Blend. A pickled Brussels sprouts salad adds crunch and bright flavor.Recipe courtesy of McCormick

Chef Tiffany Derry prepared what she calls more of an “Asian-style sashimi” than a typical mahi-mahi ceviche at the kick-off dinner for the 2011 St. Croix Food & Wine Experience. Bright and refreshing with a hint of heat, this dish was served with a dry rosé and makes for a perfect first course.

This salad is so simple, yet is packed full of so many different flavors: It’s peppery, bitter, and citrusy, all at once.This recipe is courtesy of The Yellow Table.

Here's a quick and easy appetizer for two, or a light meal for one. There are so many wilted spinach salad recipes out there which insist on using bacon, but sometimes it's nice to have something a little healthier, so I swapped out the bacon for sautéed mushrooms. Enjoy this with a glass of fruity white wine.Click here to see the Simple Ingredients Made Spectacular story.

This salad is one of my favorite things to eat. It's got texture, which is what every good salad needs. Smoked yogurt gives a meatiness to this salad and brings it all together. It gives this rich, creamy mouthfeel and at the same time cuts all through it. Add pearled barley to "pork it out."

Here’s a recipe from Osteria Morini, a restaurant in New York City focusing on the cuisine of Emilia-Romagna, a region known for its prosciutto and its Parmigiano-Reggiano cheese, both featured prominently in this recipe.

Crunchy and slightly bitter, this easy salad is a healthy and tasty dish to make for dinner or the night before for lunch the next day. In fact, as the acid in the dressing softens the radicchio, the flavors meld together overnight and make the salad even better than it was the before. Plus, you don't have to worry about how to dress the salad because the work has already been done!I cooked the chicken for this salad, but you can always use leftovers from dinner the night before. Similarly, while I used leftover roasted asparagus, nearly any other cooked vegetable can be used instead.Click here to see 9 Tasty Lunch Ideas for Work.

What Is Radicchio?

We all grew up hearing that parental mantra &ldquoRemember to eat your greens!&rdquo And don't get me wrong, we stand by parents everywhere and think greens are not only important but also extremely delicious. But what if we told you it was also important to eat your purples?

Purple and blue produce like red cabbage and blueberries are filled with anthocyanins, which give those foods their vibrant color, and research shows that foods rich in anthocyanins can have anti-inflammatory, anti-cancer, anti-obesity, and anti-diabetic effects, as well as promoting brain health and helping to prevent heart disease.

One of our favorite ways to eat purple while eating healthy: radicchio! It's a staple veg in the Delish kitchen (especially in the winter), and we think more folks should be eating it. This leafy, gorgeous plant originated in northern Italy in the early 16th century and has been an important element of Italian cuisine ever since (hence its nickname Italian Chicory). Read on to learn all about this hearty, healthy and tasty vegetable.

What does radicchio taste like?

Radicchio is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness. Radicchio is no different. When eaten raw, its white veined, purple leaves have a delightfully sharp and bitter flavor. It's also pretty common to see radicchio cooked, either by boiling, sautéing, roasting, or grilling. The cooking brings out some natural sweetness while still providing that iconic bitter kick.

Radicchio gains its red pigment through a growing process called blanching wherein plants that are 2-3 weeks out from harvest must be totally shaded from the sun by a pot, a built structure, or the plant&rsquos leaves itself. This helps the radicchio plants to lose their chlorophyll and highlight the red pigment provided by the anthocyanin.

How do I shop for radicchio?

You should be looking for firm, even, hard heads with an intense reddish, purple color. The leaves should be intact and undamaged, and if there are darker parts, that usually means that the head has been on the shelf for longer.

How do I store radicchio?

Radicchio will keep beautifully in the fridge for at least a week, maybe a bit longer.

How do I prep radicchio?

First you&rsquore going to want to peel and discard the first couple of outer leaves. If you&rsquore using it for a salad you can simply keep peel leavings and chop or slice to your desired size. If you want larger pieces for grilling or roasting, cut the radicchio in half and cut out the white stem at the base of the head.

How do I cook radicchio?

One of our favorite ways to eat radicchio is raw, usually in salads. Since its bitterness can be pretty intense we love to pair it with acidic ingredients like fresh citrus juice and fruit or a vinaigrette. You can also curb the bitterness with briney things, like olives or capers, or fattier ingredients like olive oil or bacon.

We also love to cook with radicchio! Grilling and roasting big halves of radicchio is easy, and makes for a meaty, delicious vegetable dish. Simply rub the radicchio with olive oil and salt and pepper and roast or grill at about 400° for 20 minutes. Drizzle with a bit of balsamic vinegar, lemon juice or honey and you&rsquore good to go.

You can also sauté it with caramelized onions or place it on top of turkey burgers. Whatever way you cook radicchio, it's a delicious, healthy way to spice up your crisper drawer.

What is it?

Radicchio is a bitter-tasting leafy vegetable in the chicory family, and it's related to other cold-weather greens like endive and escarole. It's popular in Italian cooking where it's served both raw in salads as well as cooked in dishes like risotto.

There are several types of radicchio, but the one you'll most likely find in your grocery store resembles a small red cabbage. Its red leaves, streaked with white, form a sphere. And it makes a delicious wintertime salad - especially paired with sweet apples, a pop of pomegranate, and creamy hazelnuts.

Roasted Balsamic Radicchio

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.

Step 2

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.

Step 3

Arrange radicchio on platter, drizzle with balsamic vinegar, and serve.

How would you rate Roasted Balsamic Radicchio?

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A tasty finger food with strong flavors. Cut and cook 1 lb of radicchio in a little butter until it is very soft. Salt and place it on the bottom of a small glass. Place thin slices of Montasio Cheese on top, which will melt with the heat, add the cotechino previously diced and cooked and finish with a sprinkling of chopped walnuts. Stir and serve immediately.

Quick to prepare, this focaccia can be served as a first course or as the appetizer of a rustic menu. To prepare it, roll out the bread dough in a low edged baking pan and well-greased with oil. Spread two or three tablespoons of oil on top and bake for 15 minutes at 200°.

In the meantime, cut three tomatoes into thin slices or if you prefer, use a puree. In a pot, sauté 1 lb of radicchio leaves cut into strips with a tablespoon of oil, two splashes of balsamic vinegar and half a chili pepper. When the focaccia is ready take it out of the oven, spread the tomato, the slices of radicchio and fennel seeds on top. Sprinkle with a drizzle of olive oil and put it back under the oven grill for 5 minutes. Remove the pan from the oven, add the scamorza cheese cut into pieces and some slices of bacon. Put under the grill for another 5 minutes, remove, cut into slices, and serve.

Recipe Summary

  • 2 tablespoons olive oil
  • 2 medium-size red onions, thinly sliced
  • 1 large head radicchio, cored and sliced into 1/2-inch-thick ribbons
  • 2 large garlic cloves, thinly sliced
  • 1 tablespoon red wine vinegar
  • 3 1/2 tablespoons kosher salt, divided
  • 6 ounces softened goat cheese, crumbled (about 1 1/2 cups)
  • 1 1/2 cups heavy cream
  • 3 quarts water
  • 1 pound uncooked short pasta (such as gemelli, casarecce, or strozzapreti)
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 8 ounces fontina cheese, cut into 1/2-inch cubes (about 2 cups), divided
  • 4 ounces thinly sliced prosciutto, torn into 1-inch pieces
  • Unsalted butter, softened, for greasing baking dish
  • 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup)

Preheat oven to 375°F. Heat oil in a 12-inch, high-sided skillet over medium-high. Add onions cook, stirring occasionally, until softened, 10 to 12 minutes. Stir in radicchio, garlic, vinegar, and 1/2 teaspoon salt cook, stirring often, until radicchio is just wilted, about 1 minute. Stir in goat cheese and cream bring to a simmer over medium-high. Remove from heat, and set aside.

Bring 3 quarts water to a boil in a large pot over high. Stir in 3 tablespoons salt. Add pasta, and cook until just shy of al dente, 7 to 9 minutes. Drain reserve 1 cup cooking liquid. Stir pasta, reserved 1 cup cooking liquid, pepper, nutmeg, and remaining 1 teaspoon salt into radicchio mixture. Fold in 11/2 cups fontina cheese and prosciutto toss well.

Transfer pasta mixture to a 3-quart baking dish lightly greased with butter. Dot with remaining 1/2 cup fontina cheese sprinkle with Parmigiano-Reggiano. Bake in preheated oven until golden brown on top and bubbling around edges, 25 to 30 minutes. Let stand 5 minutes before serving.

Radicchio in Saor

1/4 cup olive oil
1 cup julienned yellow onions
3 cups julienned radicchio
1/4 cup toasted pine nuts
1/4 cup golden raisins
1½ cups white wine vinegar
2 Tbs. chopped flat-leaf Italian parsley
Kosher salt and black pepper
French baguette cut into slices that are approximately 3/4-inch thick and 4 inches long, grilled or toasted

Heat the olive oil in a large skillet over medium-high heat. Add the onions and cook them, stirring occasionally for four to five minutes, until translucent. Add the radicchio and cook, stirring occasionally, for another six to eight minutes, or until the radicchio is wilted. Stir in the pine nuts, raisins, and vinegar. Reduce the heat to low and continue cooking the mixture for another 15 minutes, or until the vinegar has reduced by 75 percent. Add the parsley. Season with salt and pepper to taste and serve atop the grilled bread. The radicchio in saor can be served warm, at room temperature, or cold and can be refrigerated for up to a week.

  • 1 pound (450g) sweet red cherries, halved and pitted
  • 1/4 cup sugar (1 3/4 ounces 50g)
  • 1/4 cup plus 2 tablespoons (90ml) sherry vinegar, plus more if needed, divided (see note)
  • Kosher salt and freshly ground black pepper
  • 2 (12-ounce 340g) heads radicchio, quartered, cores left intact
  • Extra-virgin olive oil, for drizzling
  • Fresh mint leaves, for garnish

Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.

Meanwhile, in a medium saucepan, combine cherries with sugar and 1/4 cup (60ml) vinegar. Cook over medium-high heat, stirring frequently, until sugar is dissolved and cherries have cooked down to a saucy, jammy consistency. Season with salt and pepper. Add remaining 2 tablespoons (30ml) vinegar in stages, tasting along the way and adding more if needed, until the flavor is brightly acidic with a strong sweet-sour balance, like tart lemonade. Simmer sauce further, if necessary, to reduce to a lightly syrupy consistency. Set aside to cool.

Arrange radicchio directly over the coals or high heat on a gas grill. Cook on both cut sides until lightly wilted and charred in spots, about 2 minutes per side.

Transfer radicchio to a platter, drizzle with olive oil, and season with salt and pepper. Drizzle cherry sauce all over radicchio and scatter with mint leaves. Serve.

Best Grilled Radicchio

Radicchio has a delicious bitter edge that softens slightly when it's grilled. It makes a tasty side dish, either simply dressed alongside grilled meat, poultry or fish, or shredded to make the salad variation (below).


  • 2 radicchio lettuce
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon pepper
  • 1 tablespoon balsamic vinegar

Nutritional facts Per serving: about

  • Sodium 307 mg
  • Protein 1 g
  • Calories 113.0
  • Total fat 10 g
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


Leaving cores intact, cut radicchio in half (cut large heads into quarters) thread onto skewers. Brush with half of the oil sprinkle with half each of the salt and pepper.

Grill, covered, on greased grill over medium-high heat, turning often, until wilted and lightly browned and centres are softened, about 10 minutes. Transfer to platter. Drizzle with vinegar and remaining oil sprinkle with remaining salt and pepper.

How to Make It

Whisk together orange juice, 1/2 cup balsamic vinegar, and maple syrup in a bowl. Set aside.

Heat 1 tablespoon oil in a large skillet over medium-high. Season chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add to skillet cook until browned, about 5 minutes. Turn chicken over pour balsamic mixture into skillet. Cook, turning chicken every few minutes, until a thermometer inserted in the thickest portion registers 165°F, about 12 minutes.

While chicken cooks, heat a grill pan over high. Drizzle 1 tablespoon oil over radicchio. Place on hot grill pan cook until charred on all sides, turning occasionally, about 3 minutes. Transfer to a cutting board let cool 3 minutes. Place oranges on grill pan cook until charred, about 3 minutes. Transfer to a platter. Roughly chop radicchio add to oranges. Add cheese, walnuts, remaining 1 tablespoon oil, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper toss to coat.

Remove cooked chicken from balsamic mixture in skillet arrange on salad. Continue cooking balsamic mixture, stirring often, until reduced to 1/4 cup. Whisk in remaining 1/4 cup balsamic vinegar. Remove from heat whisk in butter. Drizzle over chicken and salad.


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