Rose Creek Farms Radicchio Recipes Certified Naturally Grown Vegetables and Herbs in Sunset Texas

Tasty Recipes for Radicchio

Storing: When storing, store in a plastic bag in the vegetable drawer in the refrigerator. Stored properly, radicchio will last a couple of days.

Applications: Add its distinct tasty flavor and splashy color to dress up mixed green salads. Radicchio's striking and sturdy leaves make chic bowls for dips, savory fillings, soft cheeses, salads or fresh fruit. This colorful vegetable makes an attractive garnish for main entrées. A perfect ingredient for risotto dishes. To grill, quarter each head lengthwise; brush lightly with extra virgin olive oil; sprinkle with salt and pepper to taste. Grill covered over medium heat; turn every ten minutes until outer leaves are nicely browned and interior is tender. Top with grated cheese and serve. Sauté; top pasta or pizza. So loved in Italy, radicchio is even folded into certain pastries. Use as a substitute for Belgian endive or escarole. To store, wrap in plastic; refrigerate in crisper drawer.

Description: Radicchio, pronounced rahd-EEK-ee-o, produces dark burgundy flashy shiny leaves with contrasting white ribs. This exceptionally attractive deep red round-shaped vegetable resembles a small head of cabbage. Growing from orange to grapefruit size and easy-to-peel, the satiny crisp pretty leaves offer a distinctive bittersweet flavor.

Rich in vitamin A, vitamin C and calcium, radicchio provides a source of fiber. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.

.5 pound pancetta chopped
1 large or 2 med radicchio sliced and chopped
.5 cup chopped parsley
2 cans chopped tomatoes (28 ounces total)
fusili or other curly pasta, cooked

Brown pancetta, add and cook down the radicchio. Then add tomatoes and cook. When cooked remove from heat and add parsley. Add cooked pasta. You can even add more radicchio than this if you want.

CROSTINI WITH RADICCHIO AND APPLE
1 lb radicchio, cut in thin stripes
1 shallot, chopped
1 apple, diced
1 tbsp honey
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper

Sautee shallot and apple in oil for a few minutes; add radicchio, honey, salt and pepper and cook until wilted. Add the balsamic vinegar, mix well and spread on warm toasted Italian bread.

RAVIOLI WITH RADICCHIO FILLING
1 lb radicchio, chopped
5 ounces grated parmigiano
3 oz ricotta or cream cheese
2 oz bacon, cut in small pieces
1 big handful pinenuts
1 shallot, chopped
1 tbsp balsamic vinegar
1 tbsp olive oil
salt & pepper
1 pack Asian dumpling wrappers (or home-made dough, if you really feel like spending a couple extra hours in the kitchen)

Sautee bacon and shallot in oil for a few minutes. Add radicchio, balsamic vinegar, salt and pepper and cook until wilted. Let it cool down and mix in ricotta, parmigiano and pinenuts. Stuff the dumpling wrappers with a small amount of radicchio mixture, sealing the edges with your wet fingers. Cook for about 5 minutesi n boiling salted water with 1 tsp oil, drain and season with your favorite sauce (tomato sauce, mushroom sauce, or just browned butter and sage).

"ORZOTTO" WITH RADICCHIO
Orzotto is the Italian name for barley risotto; if you don't have pearled barley you can use Arborio rice and reduce the cooking time.
1 lb radicchio, chopped
1/2 lb pearled barley
3 oz diced prosciutto or speck (Italian smoked prosciutto)
3 oz smoked mozzarella
2 oz parmigiano, grated
1 1/2 quart vegetable broth, boiling
1/2 cup white wine
1 shallot, chopped
1 tbsp olive oil
1 tbsp balsamic vinegar
salt & pepper

Sautee radicchio and shallot in oil until wilted. Add barley and stir continuously for 2 minutes. Add the wine and let it cook off completely (about 2 minutes). Add the boiling broth, salt and pepper and cook for at least 20 minutes, stirring occasionally. 2 minutes before the end add the prosciutto cubes. Transfer to a serving bowl and add balsamic vinegar and the cheeses. Let it sit for a couple of minutes, until the cheeses are melted, and enjoy!

RADICCHIO AND WATERCRESS SALAD WITH WARM FENNEL AND WALNUT DRESSING
Serves 6

1 large garlic clove, minced (about 1 1/2 teaspoons)
1 tablespoon juice from 1 small lemon
2 tablespoons sherry or white wine vinegar
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon extra‑virgin olive oil, plus 1/3 cup
1 cup walnuts, chopped coarse
1 medium fennel bulb (about 10 ounces), stems, fronds, and base trimmed; bulb halved, cored, and sliced thin (about 2 cups)
2–3 anchovy fillets, minced (about 1 tablespoon)
3 large bunches watercress, washed, dried, and stemmed (about 6 1/2 cups, loosely packed)
1 medium head radicchio, washed, dried, and torn into bite‑size pieces (about 2 1/2 cups, loosely packed)
1 small chunk (about 1 1/2 ounces) Parmesan cheese, shaved into thin strips with a vegetable peeler

1. Whisk garlic, lemon juice, vinegar, salt and pepper in small bowl; gradually whisk in 1/3 cup olive oil until dressing is smooth and emulsified; set aside.

2. Heat walnuts in remaining 1 tablespoon oil in medium skillet (preferably nonstick) over medium heat, stirring occasionally, until lightly toasted and fragrant, about 3
minutes. Add fennel and cook until it just begins to soften and turns a very light golden, about 3 minutes longer. Stir anchovy fillets into fennel mixture and cook until
fragrant, about 30 seconds longer. Whisk dressing to re‑blend and, off heat, stir into fennel mixture to distribute evenly.

3. Toss greens and warm dressing mixture to coat in large mixing bowl. Divide dressed greens among 6 serving plates, sprinkle with a portion of shaved Parmesan,
and serve immediately.

-Radicchio is fantastic in risotto - I usually use red wine with the radicchio and lots of parmesan cheese.

-It's also great in a tricolor salad - radicchio, endive and arugula with shaved parmesan cheese and a lemon vinaigrette.

-I love it roasted and drizzled with good balsamic or saba.

Baked Radicchio adapted from Lidia's Italy Lidia Bastianich
submitted by Shari C.

The best variety for baking is the long thin radicchio trevisano or spadone, but the small round heads most often found in the supermarket or the kind with long but wide leaves (resembling purple romaine lettuce) are also delicious baked this way. Serve as an antipasto or a vegetable course, over soft or baked polenta.

* 1½ pounds round or long radicchio, 2 or 3 firm heads
* 4 tablespoons butter
* 4 tablespoons extra virgin olive oil
* 1 medium-large onion, peeled and sliced in ¼-inch-thick half-moons (2 cups)
* 3 large garlic cloves, smashed and peeled
* 1 teaspoon coarse sea salt or kosher salt, or to taste
* 1 tablespoon red wine vinegar
* Freshly ground black pepper to taste
* 1 cup freshly grated Grana Padano or Parmigiano-Reggiano

Trim the radicchio heads, discarding wilted or bruised outer leaves and slicing off the very bottom if tough and discolored (don’t remove the core). Slice the heads in quarters or sixths, into wedges about 3 inches wide. Cut through the core, so the leaves are held together. Arrange a rack in the center of the oven, and heat to 375°F.

Put the butter and 2 tablespoons of the olive oil in the skillet, and set over moderate heat. When the butter is melted and foaming, stir in the onion and garlic and cook for a minute, then lay in all the radicchio wedges in one layer. Sprinkle on the salt, cover the pan, and cook slowly, turning the wedges over and stirring the onion every couple of minutes.

After 10 minutes or so, when the radicchio is softened slightly but still firmly holding its shape, stir the vinegar with ½ cup water and pour into the pan. Raise the heat a bit and bring the liquid to the boil, turning the wedges and stirring. Cook for a couple more minutes, until the pan juices are reduced and syrupy and the wedges are lightly caramelized.

Remove the skillet from the heat, and arrange the radicchio wedges in the baking dish in one layer. Spoon the onion all around, and pour the skillet liquid over. Drizzle on the remaining 2 tablespoons olive oil, season with freshly ground black pepper, and sprinkle the grated cheese in an even layer, covering the radicchio.

Tent the dish with aluminum foil, pressing it against the sides. Bake covered for about 20 minutes, remove the foil, and bake another 5 minutes or more, until the radicchio wedges are tender and moist and glazed golden on top.

Pasta with radicchio recipe by Robyn Lamar

1/2 lb of short pasta such as farfalle or penne
1 head of radicchio, sliced cross-wise into ribbons (I've been using the Treviso in this recipe)
1-2 cloves of garlic, minced
a few tablespoons of olive oil
2-3 table spoons of pine nuts, toasted until golden brown
Mild greek goat cheese; if firm, grate, if soft, crumble

While the pasta is cooking in plenty of very salty water, heat the olive oil over medium heat in a large skillet. Saute the garlic a few seconds until it sizzles and smells nice, then adde the radicchio and stir a few minutes until wilted. Add the pine nuts and turn the heat off. When the pasta is al dente, reserve 1/2 cup or so of the pasta water and drain the pasta. Mix the pasta with the radicchio mixture, adding cooking water and flavorful olive oil if it looks dry. Grind on plenty of black pepper, and grate or crumble the goat cheese on top. Serve immediately.

Bake Radicchio recipe by Robyn Lamar
Pull off any wilted outer leaves. Slice the radicchio in half lengthwise, and cut out the core. If the radicchio is on the big side, cut the radicchio lengthwise one more time, leaving you with 4 equal quarters. Place on an oiled baking sheet, drizzle the cut side of the radicchio very generously with olive oil, and salt and pepper to taste. Cook at 450 or 500 degrees for 15-20 minutes, turning once
or twice. The radicchio will get very soft, and the edges of some leaves will crisp up and turn brown.

4 (9‑inch) heads Treviso radicchio
1/4 cup extra‑virgin olive oil
1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
2 1/2 tablespoons balsamic vinegar

Remove any loose outer leaves . from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.

Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.

Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

The following ingredients are for one pizza, or half the dough recipe:
1 lb. radicchio
3‑1/2 oz. Italian parmesan
2 Tbsp. butter
2 Tbsp. ground dry bread crumbs
salt to taste
extra virgin olive oil

1. Clean the radicchio and slice them thinly.
2. Cook the radicchio in a pan with butter and salt until it is tender. It'll loose most of its volume.
3. Grease a baking sheet approximately 15 " X 11" with olive oil. I use a regular rectangular baking sheet, but if you want to use a round pan the equivalent should be about a 14" pizza pan.
4. Roll half the dough using a rolling pin or simply use your fingers to spread it on the baking sheet.
5. Add the radicchio to the crust.
6. Now Add the parmesan in very thin slices, the thinner the better.
7. Sprinkle the ground bread crumbs, salt and pepper. Finally add a few spoons of olive oil.
8. Bake for 30 minutes or until done in a preheated oven at 450F

Notes:
When I make this pizza I prefer to substitute 1‑1/3 cups whole wheat flour for the regular flour in the pizza crust.

2 1/2 cups arborio rice
2 heads radicchio
1/2 cup finely chopped white onion
1 Tbsp. extra virgin olive oil
5 Tbsp. unsalted butter
about 6‑7 cups vegetable broth
1 cup dry white wine
1/2 cup freshly grated Italian Parmesan

1. In a large non stick pan cook the onions in 3 Tbsp. butter and 1 Tbsp. olive oil until they're translucent being careful not to brown them.
2. Meanwhile, wash and slice the radicchio thinly.
3. When the onions are ready add the radicchio and cook them for about 10 to 15 minutes or until they are reduced to less than half their original volume. Mixing often.
4. Add the rice and mix well for 2 or 3 minutes so that the moisture from the radicchio is absorbed into the rice.
5. Add the wine (preferably the wine same white wine that you'll serve) and continue mixing until it is absorbed.
6. Add about 2 cups of hot broth and reduce the heat to medium. Mix it frequently.
7. Continue adding broth in the same quantity mixing frequently. Continue doing so until the rice is nearly cooked. This will take practice since every rice cooks differently.
8. When the rice is almost cooked, it should be 15‑20 minutes according to package direction, mix in 2 Tbsp. Butter and the Parmesan. Remove from the stove, cover the pan
with the lid and let it stand for few minutes.
9. Serve the rice and accompany it with extra Parmesan for the topping.

Notes:
2 heads radicchio are about 1 lb. cleaned. Radicchio is a bitter salad so don't be surprised if it seems almost too bitter while cooking. At the end, with the butter and parmesan, the flavor softens considerably.

6 tbsp. unsalted butter
1 tbsp. dried currants
2 tbsp. golden raisins
1 bunch swiss chard, cleaned
1 tbsp. olive oil
1/2 med. onion, thinly sliced
2 cloves garlic*, finely chopped
1/2 lb. fettuccini
1/3 cup walnut pieces, toasted
grated parmesan cheese

Melt butter in small pan over low heat until rich amber in color (8-10 min). Set aside. Pour 1/4 cup hot water over currants & raisins in small bowl to plump. Trim stems from chard, stack leaves & slice crosswise into 2" ribbons. Set a large pot of salted water on to boil for pasta. In a large pan over med. heat, sauté onion in olive oil w/salt, pepper (about 5 min). Add garlic & chard, and sauté 4-5 min until chard is just tender. Cook fettuccini in boiling water, timing it to finish cooking with the chard. Drain pasta well, and add to chard along with plumped fruit, walnuts and warm brown butter, adding salt & pepper to taste. Toss to mingle ingredients. Serve w/parmesan.

*or use a head of green garlic! Cut off roots and dark green leaves and discard them, then chop up the white and light green parts of it and use like you would ordinary garlic cloves.

3 slices bacon
1 large bunch greens (kale, chard &/or beet
greens); chop stems & leaves separately.
1 apple, cored & chopped
1 onion, chopped
2 T pine nuts
salt & pepper
2 T champagne vinegar

In large skillet fry bacon until crispy. Drain on paper towels. Pour off all but 1-2 T of fat. Sauté onion, apple & greens' stems in fat until onions are lightly browned. Add chopped greens & sauté until wilted. Stir in pine nuts, crumble in bacon, salt & pepper to taste, dress w/vinegar & serve.

Tuscan Vegetable Soup
serves 8

4 tbsp. olive oil
1 carrot, diced
1 celery stalk, diced
1 yellow squash, diced
1 zucchini, diced
1 red onion, diced
1 tsp. garlic, finely chopped
2 bay leaves
4 C chicken or vegetable stock
3 ripe tomatoes, peeled, seeded, and roughly chopped
1 C cooked white beans
2 tbsp. fresh oregano, roughly chopped
salt and pepper to taste
1/4 bunch Swiss chard, chopped
freshly grated parmesan

Sauté the cut vegetables in olive oil until they are clear. Add the garlic, bay leaves, and stock. Bring soup to a simmer. When vegetables are tender, add the tomato pieces, white beans and oregano. Adjust the seasonings to taste. Before serving, add the Swiss chard and, if desired, freshly grated parmesan cheese.

Chard Tart

Pastry:
1 ¾ C all-purpose flour (OK to use some white whole wheat flour)
¾ tsp. salt
½ C olive oil
1/3 C cold milk or water

Preheat the oven to 425 degrees. Whisk together flour and salt, then stir in oil and milk or water until thoroughly blended. Press the dough into an 8x8 pan (no need to grease it). Bake until the crust is set and lightly golden, 10-15 minutes.

Filling:
2 tbsp. olive oil
1 red onion, finely diced
1 lb. chard or other greens, washed and chopped
2 cloves garlic, minced
2 tbsp. fresh basil, or 1 ½ teaspoons dried basil
¼ tsp. salt
1/8 tsp. black pepper
Pinch of cayenne pepper
3 large eggs or 2 eggs and one egg white
1/3 C cream or half and half
1 C grated Parmesan cheese

Heat olive oil in a large skillet over medium heat; add onion and cook 10 to 15 minutes. Add the chard and garlic and cook until the greens are tender. Season with basil, salt, pepper, and cayenne. Combine eggs, cream, and cheese in a bowl and add the chard mixture. Scrape the mixture into the prepared shell and spread evenly. Reduce the oven heat to 375 degrees. Bake until the filling is golden and firm, 25-35 minutes.

Live Earth Farm

Fiesole Style Frittata (chard frittata)
From 'Cooking from an Italian Garden' by Paola Scaravelli
serves 6-8

2 tbsp. butter
1 tbsp. olive oil
2 cloves garlic
about 1 lb. chard, washed , stems removed, and leaves roughly chopped
9 extra large eggs
salt and freshly ground pepper to taste

Heat butter and oil in a large frying pan, (choose one with a lid that fits well) add garlic, and sauté over medium heat about 1 minute. Add chard, mix well, cook until tender, about 10-15 minutes. Do not add water.

When chard is tender, distribute evenly to cover bottom of pan. Beat the eggs very briefly, just enough to break yolks and partly combine them with the whites. Pour the eggs on top of the chard. Do not mix. Season with salt and pepper, reduce heat to low, cover the pan. Cook 5 minutes, then remove from heat, keeping the lid on the pan, and let sit until the eggs are firm, about 15 minutes. The eggs should be cooked but not hard and dry. Serve hot or room temp.

Live Earth Farm

1 large bunch of fresh Swiss chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt

1 Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk, discard or save for another recipe (such as this Swiss chard ribs with cream and pasta). Roughly chop the leaves into inch-wide strips.

2 Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped Swiss chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes (remove a piece and taste it). Add salt to taste, and a small amount of butter. Remove the Swiss chard to a serving dish.

Ingredients

1 lb swiss chard, yielding 2 cups of chopped ribs
1/4 cup (half a stick) butter
3/4 to 1 cup heavy cream
Enough dry pasta to make about one quart of cooked pasta (use rice pasta if gluten-free is required)
Salt and pepper

Method

1 Separate the ribs from the greens. Cut the ribs into 1/2-inch to 1-inch pieces. Blanch the ribs in lightly salted boiling water for 3 minutes.

2 Melt butter in a saucepan on medium heat. Add the drained, blanched ribs and simmer for 4 minutes. Add heavy cream and cook until cream reduces by two-thirds.

3 While the cream is reducing, cook up your pasta according to the pasta's package directions.

4 Mix creamed chard with pasta. Season lightly with salt and freshly ground pepper.