Peridico La Redaccin La Piedad Recipes

COUNTDOWN #5 RADICCHIO AND GRAPE SALAD WITH PECORINO AND PISTACHIOS

Steps:

• 1/2 cup whole pistachios
• 6 tablespoons extra-virgin olive oil, divided
• Salt
• 1 1/2 cups Concord grapes (with seeds)
• 1 bunch fresh tarragon, divided
• 1 1/2 cups Fantasy grapes (seedless)
• 1 1/2 cups Red Flame grapes (seedless)
• 2 heads Chioggia radicchio
• Freshly ground black pepper
• Zinfandel Vinaigrette, recipe follows
• Wedge young Pecorino, for garnish
• Preheat the oven to 300 degrees F.
• Toss the pistachios in 2 tablespoons of olive oil and season with salt. Toast in the oven until golden brown, 5 to 7 minutes. Set aside to cool
• Heat 2 medium saute pans over high heat. Add 2 tablespoons olive oil to each. To one of the pans add the Concord grapes and half the tarragon. To the other pan add the Fantasy and Red Flame grapes and the remaining tarragon. Blister the skins for 2 to 3 minutes for the Concord grapes and 3 to 4 minutes for the Fantasy and Red Flame grapes. Once blistered, place the grapes on a sheet pan to cool.
• Split the head of the radicchio and remove the core. Slice the head into 1/4-inch ribbons and place in a mixing bowl.
• Once the grapes are cool, toss them in the bowl with the radicchio and pistachios, season with salt and black pepper, and then dress with the Zinfandel Vinaigrette and mix gently.
• To serve: Place on a large platter to share family style or divide the salad among 6 to 8 plates. With a vegetable peeler, shave the Pecorino over the salad and finish with a grind of black pepper.
• Pour the vinegar into a mixing bowl and then gradually whisk in the oils. Once the oils are incorporated, season with salt and pepper. To help with the final balance, squeeze in a bit of lemon juice.

PASTA WITH RADICCHIO, BACON AND PECANS

Steps:

• Heat the broiler. Put a large pot of water on the stove, bring to a boil, then turn to a simmer so it is ready for cooking pasta.
• As water boils, put 2 cups water in a small saucepan over medium-high heat and bring to a simmer. Add bacon lardons, and blanch for 1 minute, then drain and set aside.
• Cut radicchio into 1-inch wide ribbons and spread out on a parchment-lined baking sheet. (If using Tardivo, just cut off bottom of bunch to free the slender leaves.) Drizzle 3 tablespoons olive oil evenly over radicchio and season generously with salt and pepper.
• Broil radicchio close to the heat source so it chars. Cook for about 5 minutes, until warmed through, but not wilted. Remove and let cool slightly, then chop crosswise into rough 1-inch pieces.
• Salt the pasta water and bring to a hard boil. Add rigatoni and cook until al dente, usually 11 to 15 minutes, depending upon the brand.
• While pasta is cooking, put 2 tablespoons olive oil in a large wide skillet over medium-high heat. Add bacon and cook until crisp and lightly browned, about 2 minutes. Turn off heat and add rosemary and red pepper.
• Drain pasta (reserve 1 cup pasta cooking water) and add to skillet. Add reserved radicchio and ricotta and toss to incorporate.
• Transfer pasta to a warmed deep serving platter or individual bowls. Sprinkle pecans over surface and top with a dusting of pecorino. Serve immediately and pass remaining cheese at table.