Roasted Balsamic Radicchio Food

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ROASTED RADICCHIO



Roasted Radicchio image

Roasting the radicchio mellows its slightly bitter flavor; balsamic vinegar adds a touch of sweetness. You can use either of the popular varieties of radicchio-round Verona or slender Treviso-in this recipe, since they both yield delicious results. Serve the radicchio wedges alongside the pasta.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Number Of Ingredients 5

2 medium heads radicchio, quartered lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved

Steps:

  • Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
  • Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

ROASTED BALSAMIC RADICCHIO



Roasted Balsamic Radicchio image

Categories     Vegetable     Side     Roast     Low Cal     Low/No Sugar     Wheat/Gluten-Free     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 4

2 large heads of radicchio (about 1 pound total), halved through core end, each half cut into 3 wedges with some core still attached
3 tablespoons olive oil
1 tablespoon chopped fresh thyme
Balsamic vinegar (for drizzling)

Steps:

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

BALSAMIC STEAK WITH RADICCHIO



Balsamic Steak With Radicchio image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

4 6-ounce beef eye round steaks
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
1 to 2 teaspoons sugar, plus a pinch
1 clove garlic, sliced
2 heads radicchio, torn into pieces
1/3 cup sun-dried tomatoes, thinly sliced, plus more for topping
1/4 cup balsamic vinegar (preferably aged)
1/2 cup low-sodium chicken broth
1/2 cup fresh basil leaves, sliced, plus leaves for topping

Steps:

  • Heat a large skillet over medium-high heat. Season the steaks with salt and pepper. When the pan is hot, add 1 tablespoon butter, swirling the pan to coat. Add the steaks, sprinkle them with a pinch of sugar, and sear until golden brown on the bottom, about 4 minutes. Flip and cook until golden on the other side, 2 more minutes. Transfer to a cutting board and tent with foil.
  • Reduce the heat to medium and add 1 tablespoon butter to the skillet. Add the garlic and cook 20 seconds. Add the radicchio in batches, tossing until wilted. Sprinkle with 1 to 2 teaspoons sugar and 1/2 teaspoon salt. Add the sun-dried tomatoes and vinegar and cook until the vinegar evaporates slightly, about 1 minute. Add the broth and cook until the radicchio is tender, about 2 minutes. Stir in the basil. Transfer the radicchio to plates using tongs. Continue cooking the sauce until it thickens slightly, 1 to 2 minutes. Stir in the remaining 1 tablespoon butter.
  • Thinly slice the steak and add to the plates. Drizzle with the sauce and top with more sun-dried tomatoes and basil.

Nutrition Facts : Calories 394, Fat 23 grams, SaturatedFat 11 grams, Cholesterol 126 milligrams, Sodium 476 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 37 grams

SEARED RADICCHIO WITH BALSAMIC AND PARMESAN



Seared Radicchio with Balsamic and Parmesan image

Provided by Food Network Kitchen

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 6

2 large heads radicchio, about 8 ounces each
2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
1 to 2 ounce chunk of pecorino or Parmesan

Steps:

  • Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
  • Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.

Nutrition Facts : Calories 104 calorie, Fat 8 grams, SaturatedFat 1 grams, Carbohydrate 7 grams, Fiber 1 grams, Protein 2 grams

SAUTEED RADICCHIO WITH HONEY AND BALSAMIC VINEGAR



Sauteed Radicchio with Honey and Balsamic Vinegar image

Serve this simple side of sauteed radicchio with grilled steak, chicken, or Italian sausages.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Number Of Ingredients 5

2 heads radicchio, cored and torn into bite-size pieces
1 tablespoon extra-virgin olive oil
Coarse salt and ground pepper
2 tablespoons balsamic vinegar
1 tablespoon honey

Steps:

  • Rinse radicchio (leave some water still clinging to leaves). In a large skillet, heat oil over medium-high. Add radicchio and season with salt and pepper. Cook, tossing, until tender, about 4 minutes. Add vinegar and honey and stir to combine.

Nutrition Facts : Calories 44 g, Fat 1 g, Protein 1 g

ROAST CHICKEN WITH BALSAMIC RADICCHIO



Roast Chicken With Balsamic Radicchio image

Most people enjoy chicken roasted with some vegetables in the pan. In lieu of vegetables, this recipe features roasted radicchio, a novel idea. From Real Simple Magazine October 2007.

Provided by JackieOhNo

Categories     Whole Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 (3 1/2 lb) roasting chickens
2 teaspoons olive oil
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 head radicchio, quartered
1 tablespoon balsamic vinegar
4 sprigs fresh rosemary

Steps:

  • Heat oven to 400 degrees.
  • Pat the chicken dry with paper towels. Rub the chicken, inside and out, with 2 t. of the oil and season with 1 t. salt and 1/4 t. pepper. Place in a roasting pan and cook for 30 minutes.
  • Meanwhile, in a large bowl, combine the radicchio, vinegar, rosemary, 1/2 t. salt, 1/4 t. pepper, and the 2 T. oil. Add to the pan and continue cooking until the chicken is cooked through (internal temperature of 180F) and the radicchio is soft and brown at the edges, about 25 minutes.
  • Transfer the chicken to a cutting board and let rest at least 10 minutes before carving. Divide the radicchio among individual plates and serve with the chicken.

Nutrition Facts : Calories 637.6, Fat 49.6, SaturatedFat 12.9, Cholesterol 187.2, Sodium 829.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.6, Protein 44

GRILLED RADICCHIO WITH BLUE CHEESE



Grilled Radicchio with Blue Cheese image

These grilled radicchio wedges make a colorful side to accompany most any grilled main dish. The sweet, acidic flavor of the balsamic and creamy blue cheese tame the natural bitterness of the radicchio.

Provided by France C

Categories     Side Dish     Vegetables     Greens

Time 20m

Yield 4

Number Of Ingredients 7

3 tablespoons olive oil, divided
2 tablespoons white balsamic vinegar
½ teaspoon Dijon mustard
salt and pepper to taste
1 head radicchio
2 tablespoons coarsely chopped pistachio nuts
2 tablespoons crumbled blue cheese

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Whisk together 2 tablespoons olive oil, balsamic vinegar, Dijon mustard, salt, and pepper in a small bowl. Set dressing aside.
  • Cut radicchio head into 4 wedges. Brush wedges with remaining 1 tablespoon olive oil and lightly sprinkle with salt.
  • Place wedges on the preheated grill; grill until lightly charred, 3 to 4 minutes on each side. Transfer to a plate and top with pistachios and blue cheese; drizzle with dressing. Serve immediately.

Nutrition Facts : Calories 144.1 calories, Carbohydrate 4.7 g, Cholesterol 3.2 mg, Fat 13.3 g, Fiber 0.9 g, Protein 2.5 g, SaturatedFat 2.4 g, Sodium 143.4 mg, Sugar 1.7 g

BALSAMIC-MARINATED RADICCHIO WITH FRESH RICOTTA



Balsamic-Marinated Radicchio with Fresh Ricotta image

Provided by Kay Chun

Categories     Appetizer     Broil     Marinate     Vegetarian     Dinner     Vinegar     Ricotta     Healthy     Radicchio     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 7

2 tablespoons balsamic vinegar
5 garlic cloves, smashed
1 teaspoon fresh lemon juice
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling
1 pound radicchio (preferably Treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges
1/2 cup basil leaves
1/2 pound fresh ricotta

Steps:

  • Preheat broiler.
  • Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
  • Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
  • Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
  • Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
  • What to drink:
  • Fontaleoni Vernaccia di San Gimignano '07

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