Pasta With Radicchio Pesto

Recipe & Pic from Kathy Bachtel

his pesto is creamy, pungent and a great fall-season answer to the ubiquitous basil pesto of summer! Sauteeing the Radicchio before making the pesto softens its bitterness a great deal, so this recipe is a great way to introduce picky family members!

~Rae

1 lb of your favorite pasta cooked per package instructions

A few tablespoons extra virgin olive oil

1 head radicchio, chiffonade

½ onion, minced

1 clove garlic, minced

Handful toasted walnuts

A few tablespoons heavy cream

½ to ⅔ cup grated cheese

Kosher salt and freshly ground pepper

Place the cut radicchio in a small bowl of cold water and allow to sit for 30 minutes. This will remove some of the bitterness. Drain and squeeze out as much water as possible.

Place 1 tablespoon olive oil into a sauté pan, and heat over medium heat. Add the radicchio and onion, and sauté until soft and dry and beginning to brown, about 10 minutes. Add the garlic, sauté until aromatic, about 30 seconds. Transfer into blender.

Add the toasted nuts and pulse to chop. Add enough olive oil and heavy cream to reach the consistency you desire. Transfer to a small bowl, and combine with grated cheese.

Season to taste and toss with cooked pasta.

Radicchio & Roasted Delicata Squash Salad

Recipe & Pic from Brooklyn Supper

In this autumnal salad the bitterness of the Radicchio is well balanced by acid from the dressing as well as the caramelized sweetness of the Delicata- it's the perfect gateway recipe if you are just starting to explore bitter greens!

~Rae

2 medium delicata squash , halved, seeded, and cut into 1/2-inch thick slices

1 teaspoon heat tolerant, neutral cooking oil (such as grapeseed)

sea salt

Salad and Dressing

1 small head radicchio , cored with leaves torn into bite-sized pieces

zest of 2 lemons and 2 tablespoons juice , divided

sea salt

2 shallots , divided

1 tablespoon maple syrup

3 tablespoons extra virgin olive oil

Toppings

1/4 cup raw, hulled pepitas

heat tolerant neutral cooking oil (such as grapeseed)

10 sage leaves , rinsed and patted completely dry

1/4 cup shaved Parmesan cheese

fresh ground pepper

Preheat oven to 425 degrees F. Move oven rack to the top third of the oven. Set out 2 rimmed baking sheets. (If both trays fit on a single rack in the oven, all the better. If not, move second oven rack to top third of oven and roast with pans on 2 oven racks, rotating shelves halfway through.)

Toss sliced delicata with oil and arrange on baking sheets, avoiding overcrowding. Spinkle both sides with sea salt. Roast 25 - 30 minutes, flipping squash halfway through, until squash is tender with crisp, golden brown edges.

While squash roasts, in a large mixing bowl, toss radicchio leaves with lemon zest and a big pinch sea salt. Set aside.

Thinly slice shallots. Mince 1 tablespoon for the dressing; reserve the rest.

To make dressing, whisk to combine 1 tablespoon minced shallot, lemon juice, maple syrup, and a pinch sea salt. Whisk in olive oil until mixture is emulsified.

In a small skillet, heat 1 tablespoon oil over medium heat. Add sliced shallots, sprinkle with sea salt, and cook until golden, about 5 minutes. Remove from pan. Toss pepitas in the same pan and, shaking constantly, toast 1 minute or just until a few seeds start to pop. Remove and toss with sea salt. Add 2 tablespoon oil to the same pan and when hot, add sage. Fry just until crisp, about 1 minute. Set sage on a paper towel and sprinkle with sea salt.

As squash comes out of the oven, drizzle radicchio with 3 tablespoons dressing and toss with squash on hot baking sheet.

Transfer salad to a large bowl, toss with shallots and Parmesan; scatter pepitas and crumble sage on top. Finish with a drizzle of dressing and a few twists pepper.

Recipe: Warm Radicchio, Cauliflower, & Apple Salad

2021 Week 22 Newsletter

Recipe from Lauren Feldman

Preheat Oven to 450°. Slice the Cauliflower vertically in 1” thick slices through the core so that it stays in large pieces. Oil a sheet pan and sprinkle with some sea salt. Lay down the cauliflower, drizzle with some more olive oil and sprinkle with some more salt. Roast in the hot oven for 20 or so minutes. The cauliflower should be cooked through but not mushy and should have some nice caramelization

While the cauliflower is roasting make the vinaigrette.

30 grams minced shallot

100 grams Apple Cider Vinegar

8 grams salt

Let the shallots macerate with the vinegar and salt for 10 minutes. I like to do it in a mason jar so that I can shake the dressing vigorously.

Then add:

15 grams Dijon or Coarse Mustard

20 gram honey

120 grams Extra Virgin Olive Oil Black Pepper to Taste Shake to blend.

Taste! The vinegar you use might be different from the one that I used! You may need more oil, honey, mustard or salt.

Char the radicchio. Chioggia radicchio is good for grilling or charring because the heads are generally dense like cabbage. But try another type if that’s what you have!

Take off the outer loose leaves. Don’t throw them away! You can use them for another salad. Cut the radicchio in half, through the core. Then, depending on the size, cut each half in 4 to 6 wedges, through the core so that they somewhat stay together in one piece.

Drizzle olive oil on the radicchio and sprinkle with some salt. Char on a hot cast iron skillet until lightly blackened. Flip over and do the other side. Transfer to a cooling rack.

Peel an apple that has bright acidity and firm flesh, like a pink lady. Slice into wedges, toss in a little butter or better yet, brown butter, and roast in the hot oven until cooked through-not too mushy!!

Rough chop the cauliflower and radicchio. Toss with the apples and some of the vinaigrette. Sprinkle with toasted bread crumbs (I used rye), dill and finishing salt. Delicious warm or at room temperature!

Recipe: Radicchio Pesto

2021 Week 22 Newsletter

Radicchio is tasty in so many preparations, but if you're new to this bitter veggie and need a gateway recipe, this is a great one to try (plus it is a lovely pink color)! Unlike a typical basil pesto, the radicchio is sautéed before pureeing and this (along with the fat, salt, and lemon) helps to temper its strong flavor. Try with pasta or on top of bruschetta!

~Rae

1 head radicchio, roughly chopped

1 clove garlic

½ an onion or shallot

¼ cup walnuts or pinenuts

½ cup olive oil

⅓ cup parmesan cheese

salt and freshly ground pepper to taste

Sautee the radicchio and onion until soft and wilted then puree all ingredients in a food processor or blender. Taste and add salt and pepper.

Recipe: Black Futsu & Radicchio Salad

2021 Week 21 Newsletter

Recipe & Pic From Eat Winter Vegetables

This recipe calls for Futsu but feel free to incorporate any variety of roasted winter squash that you like! Click on the recipe title above to link to the Eat Winter Vegetables website where you can watch a video on prepping this salad (as well as check out some other awesome cool-season recipes!)

For The Salad

1 small Black Futsu squash, ripe (this squash is ripe when tan/orange)

2-3 small heads of Treviso (or radicchio), washed

1 “grateable” chunk of Pecorino to yield about 2/3 cup grated

High-quality sea salt such as Jacobsen Salt or Maldon

Fresh black pepper

For the Citronette

1/3 cup fresh squeezed lemon juice

1/3-1/2 cup good quality extra virgin olive oil

1 shallot, very gently and finely diced

1 clove garlic

4 anchovy fillets, packed in olive oil (for a vegetarian version of this dressing, sub ½ head roasted garlic for anchovy)

Salt

Prepare the citronette – Combine the minced shallot and lemon juice in a bowl, season very lightly with salt and set aside. Finely chop the anchovy and garlic until a paste forms, combine with lemon/shallot mixture. Gently whisk in olive oil until just combined. This can be prepared up to a week ahead.

Prepare the squash – Cut the squash in half lengthwise, remove seeds. Tightly wrap and refrigerate one half for another use or tomorrow’s salad. Cut the remaining half into two or three wedges and peel/cut away all skin from their exterior. Very carefully, slice the wedges very thinly (think the thickness of 4-5 sheets of notebook paper stacked). Season with salt very lightly in a bowl and set aside.

Compose the salad – Cut the Treviso/radicchio into thin strips and toss gently in a large bowl to separate. Gently “squeeze” the sliced squash to remove any excess moisture then add to the Treviso/radicchio bowl, mix gently and season lightly with salt and pepper. Liberally dress with the anchovy citronette and transfer to a serving dish. Grate Pecorino over the top (don’t be shy!) and finish with more cracked pepper.

Recipe: Grilled Radicchio & Fontina

from Martha Stewart

One 10-ounce head radicchio

3/4 cup (3 ounces) finely grated Fontina

2 tablespoons balsamic vinegar

Salt and freshly ground pepper

2 teaspoons chopped fresh oregano

1/4 cup extra-virgin olive oil

Lemon wedges for serving

Keeping base intact, quarter radicchio so head opens out into four wedges. Combine vinegar, salt, pepper, and 1 1/2 teaspoons oregano. Whisk in oil. Brush half the vinaigrette over and into cut radicchio.

Place a grill pan over medium heat. Place radicchio, cut-side down, on the pan. Cover radicchio with a metal bowl. Cook 2 to 4 minutes, until leaves start to soften. Turn radicchio over. Tuck some of the grated cheese into leaves, separating layers a little; sprinkle some more cheese over surface, leaving a little for garnish. Cover, and cook on low heat until outer leaves are soft and cheese has melted, 3 to 5 minutes. Transfer to serving platter, drizzle with remaining half of the vinaigrette, 1/2 teaspoon oregano, and cheese. Serve with lemon wedges.

Recipe: Radicchio Risotto

From Food 52

1 1/2 cups risotto rice (vialone nano, Arborio, carnaroli)
1 small head radicchio
1/2 red onion, finely chopped
4 tablespoons butter
4 cups unsalted vegetable stock, warmed
1 1/4 cups red wine, warmed
1/2 cup finely grated grana or Parmesan cheese

Remove any wilted leaves from the outside of the radicchio head. Slice in half, remove the hard, white core, and shred the radicchio finely.

Saute the onion in half of the butter over a low heat in a deep skillet. When soft and translucent, add the radicchio and a pinch of salt and cook, stirring, for 5 minutes. Remove the vegetables from the pan and set aside while you toast the rice.

In the same pan (no need to clean it), place the rice and 1 tablespoon of the butter, then toss over medium heat for 5 minutes, or until the rice begins to appear translucent around the edges.
Return the onion and radicchio back to the pan, toss together, and add the red wine. Turn the heat up and then let the red wine simmer rapidly, giving the pan a shake here and there, until the liquid has evaporated.

At this point, begin adding the vegetable stock, a ladle at a time, letting the rice absorb most of the liquid before adding the next ladle and turning heat down to medium again. This process (including the time included to evaporate the wine) should take in total about 17 minutes.
When the rice is ready (it should have a pleasant bite to it but not be too hard or too soft), remove the pan from the heat, add the grated cheese and the rest of the butter, and toss and/or stir with a wooden spoon until well incorporated and creamy. Season to taste with salt and pepper. Ladle into dishes and serve immediately.

Recipe: Braised Celery and Radicchio Salad With Perfect Roast Chicken

From Six Seasons: A New Way With Vegetables
Alice typically doesn't like celery but she LOVES this recipe, so trust us, you can't go wrong with this one!

Chicken
One 3-4lb chicken
1/2 lemon, very thinly sliced
3-4 big sprigs each of thyme and rosemary
kosher salt and freshly ground pepper
3 tbs unsalted butter, at room temperature

Salad
1 cup braised celery*, cooled and cut on an angle into 1/2in thick slices
1/2 medium head radicchio, cut into 1/2in wide ribbons
1 large handful flat-leaf parsley
1/4 red onion (you can sub in the shallot from your box)
1 lemon, halved
kosher salt and freshly cracked black pepper
1-2 cups torn croutons (make your own or use store bought)
1/2 cup freshly grated parmigiano-reggiano cheese
extra virgin olive oil

For The Chicken: Heat the oven to 400
With a pair of kitchen scissors or a sharp knife, cut along each side of the chicken's backbone to cut it out completely. Flip the chicken over breast side up and push down with the heel of your hand on the breastbone to allow the chicken to lie flat, like you're cracking open a hard-back book.

Arrange the lemon slices on a rimmed baking sheet or a roasting pan to cover the area that the chicken will be positioned on. Top with the herbs. Season both sides of the chicken generously with salt and pepper and lay the chicken skin side up on top of the flavorings. Smear the butter on the surface.

Roast the chicken until the flesh on the thickest part of the thigh is very tender when poked with a knife, the juices don't come out pink, and/or the temperature of the thigh registers 170 degrees. This should take 40-50min.

When the chicken is done, transfer it to a platter or tray to cool. Carefully pour the chicken fat from the pan (reserve it for cooking potatoes later). Pluck off the lemon and herbs. Discard the herbs, but if the lemon slices are tasty, you can chop them and add to the salad. Add a few spoonfuls of water to the pan and scrape and stir to dissolve the cooked-on juices.

For The Salad: Put the celery, radicchio, parsley, and onion (and roasted lemon if using) into a big bowl and toss. Pour on the deglazed chicken roasting juices and squeeze the juice from half the lemon and toss again. Taste and season with pepper and salt if needed.

Add the croutons and grated cheese and toss again. Taste again, adjust the seasoning, and finish with a drizzle of olive oil.

Cut the chicken into pieces and arrange on a platter. Serve the salad on the same platter or on another one. Serve on the warm side of room temperature.

*Braised Celery: Separate the stalks and arrange in a shallow baking dish. Add about 1/4 cup dry white wine, 1/2 cup olive oil, a big pinch of salt, a few smashed garlic cloves, a pinch of dried chile flakes, and some thyme sprigs. Cover with foil and bake at 375 degrees until the celery is silky and tender.
A note from Alice: If you want to get crazy, reserve the olive oil that the celery braised in and use it to make a delicious aioli!

Recipe: Radicchio Risotto With Red Wine

Adapted From The Washington Post

4 cups chicken broth or veggie stock
1 medium onion, finely chopped (1 cup)
1/4 cup extra-virgin olive oil, plus a little more for drizzling
2 links fresh sweet Italian sausage, casings removed (Optional!)
2 packed cups chopped or slivered radicchio (from 1 medium head, cored)
2 cups risotto rice
Sea salt
Freshly ground black pepper
2 cups full-bodied dry red wine
1 cup freshly grated Parmigiano-Reggiano cheese

Heat the broth in a saucepan over medium heat; once it begins to bubble at the edges, reduce the heat to medium-low.

Combine the chopped onion and oil in a large, heavy saucepan over medium-low heat; cook just until the onion starts to soften.

Meanwhile, if using sausage, break up the meat into small bits and add to the onion, stirring to incorporate. Cook for about 5 minutes, until the bits of meat have lost their raw look. Stir in half of the radicchio.

Once that radicchio has wilted, stir in the rice. Season lightly with salt and pepper; increase the heat to medium and cook, stirring, until the rice grains are thoroughly coated with fat and are turning opaque. Add a cup of the wine, stirring until it is absorbed by the rice, then add the remaining wine, stirring. Let the wine cook until it loses its alcohol fragrance; with your nose close to the pan, you should smell the sausage more than the wine.

Now start to add the hot broth, a half-cup at a time, stirring it in each time and waiting for each addition to be absorbed before adding more. As the rice starts to expand, you can increase the amount of broth in subsequent additions. Don’t let the rice dry out at any point: It should always have a slightly creamy, soupy consistency. Keep adding broth until the rice is done; you might not need to use all that liquid. The grains will still be separate and slightly resistant to the bite but bathed in a thick, fragrant sauce.

At this point, remove the pan from the heat and quickly stir in the remaining radicchio. Finally, stir in the grated Parmigiano-Reggiano. Cover and let rest for about 10 minutes, then serve right away, garnishing each serving with a thin thread of olive oil. 

Recipe: Radicchio, Farro, and Tomato Salad

(This is from my (Alice's) Brain originally from Rand of One Leaf Farm, so the recipe is about as good as its going to get)

Ingredients:
1 1/2 cups Farro
3 c vegetable broth
1 small head or 1/2 larde head Radicchio (or to taste)
1 cup Feta Cheese (or to taste)
Tomatoes (we usually use about 2 large)

Dressing
1 Shallot
1/2 cup olive oil
2 Tbsp lemon juice
2 Tbsp champagne vinegar
small spoon of dijon mustard
* the ratio for this recipe is 2 parts oil, 1 part vinegar, but you can play with the proportions or make more or less to have on hand


Cook the Farro or Wheat Berries in vegetable broth using the linked method, or by combining the broth and farro, bringing the liquid to a boil, and reducing to a simmer - cooking for about 30-35 minutes or until done.

While the grain is cooking, finely mince the shallot. In a small saucepan, cook the shallot in the olive oil on medium heat. Once the shallot has softened, remove from heat and add mustard, lemon juice, and champagne vinegar.

Then chiffonade your radicchio and cut up tomatoes or cherry tomatoes into wedges.

I like to toss the radicchio in the salad dressing while the dressing is still warm, to wilt the radicchio just a bit. Then add the cooked farro, and feta and tomatoes at the end. This is just a rough guideline, so adjust the amounts to suit your taste - oh, and don't forget salt!! If you've got a bit of parsley around, that would be a beautiful addition too!

p.s. my roommate once roasted dates and prosciutto and I think those would be an insane and wonderfully decadent addition to this dish