Monday, September 13, 2010

Garlic Roasted Radicchio Recipe (link)

I have never bought radicchio but I got some yesterday, and will be trying this recipe this week. It looks wonderful!

Amplify’d from

What Grows Together, Goes Together

Garlic Roasted Radicchio

One of the central
tenets of seasonal eating is the notion that
things that grow side by side taste good
together. That’s the idea behind chef Todd
English’s Olives restaurant in Boston.
"The whole concept of Olives was of cooking
food from where olives grow. The whole
Mediterranean belt," he explains in the
introduction to his new cookbook, The
Olives Table

Olives must be in his blood, he goes on
to say. His great-great grandparents had an olive
farm in Italy and he spent time working in
restaurants in Italy.

The following recipe is one he
picked up in Italy. It brings out the
"better bitter qualities" of radicchio,
a vegetable that in its raw form has a different
type of bitterness that English does not like.

"Be sure to cook the
radicchio until it is fully crisped," he

What to serve it with? Roasted
chicken or rabbit ravioli.

Roasted Radicchio

8 garlic
cloves, finely chopped

¼ cup olive oil

1 tbs chopped fresh rosemary leaves

¼ cup balsamic vinegar

1 tsp kosher salt

½ tsp black pepper

4 large heads radicchio, halved through
the root

Grated Parmesan cheese, for garnish

1. Place the
garlic, olive oil, rosemary, vinegar, salt, and
pepper in a large bowl and mix well. Add the
radicchio and gently toss so that it is well
coated. Cover and let marinate at room
temperature for at least 1 hour.

2. Preheat the oven to 425 degrees.

3. Place the radicchio in a
baking pan and pour the marinade on top. Place in
the oven and roast until the edges of the
radiccio are crisp and almost beginning to look
burnt, about 20 to 25 minutes.

4. Serve immediately, with
grated Parmesan cheese.


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