418 C.R. 2788 Sunset, Texas 76270 Ph.# (940) 427-2609
|Rose Creek Farms|
Storing Radicchio Tips
When storing, store in a plastic bag in the
vegetable drawer in the refrigerator. Stored properly, radicchio will
last a couple of days.
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
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.
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
Following 3 are from Elisa di F.
CROSTINI WITH RADICCHIO AND APPLE
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
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
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
1 large garlic clove, minced (about 1 1/2
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
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,
Shari C.'s ideas:
-Radicchio is fantastic in risotto - I usually
use red wine with the radicchio and lots of parmesan cheese.
adapted from Lidia's Italy Lidia Bastianich
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
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
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
Grilled Radicchio Treviso With Scamorza
4 (9‑inch) heads Treviso radicchio
Prepare grill for cooking.
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.
Pizza al radicchio
Basic pizza dough
The following ingredients are for one pizza, or
half the dough recipe:
1. Clean the radicchio and slice them thinly.
Risotto con radicchio
2 1/2 cups arborio rice
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.
Fettuccini with Chard, Raisins, Brown Butter
6 tbsp. unsalted butter
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.
Live Earth Farm
Sautéed Greens with Apple
3 slices bacon
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
large bunch of fresh Swiss chard
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
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.
Swiss Chard Ribs with Cream and Pasta Recipe
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.