Radicchio Flat Bread With Whipped Ricotta Recipes

RADICCHIO FLAT BREAD WITH WHIPPED RICOTTA

Steps:

• Stir together yeast, water, and sugar in a large bowl, and let stand until foamy, about 5 minutes. Stir in flour, 1/2 teaspoon salt, and the oil until combined. Turn out dough onto a lightly floured surface, and knead with floured hands until smooth, about 2 minutes. Transfer to a large oiled bowl, and cover with plastic wrap. Let stand in a warm, draft-free spot for 20 minutes.
• Preheat oven to 400 degrees. Divide dough into quarters. On a lightly floured surface, roll out 1 piece of dough to 8 by 5 inches. Transfer to a baking sheet lined with parchment paper. Repeat with remaining dough. Divide radicchio among flatbread, and gently press into dough. Drizzle with oil; season with salt and pepper. Bake until flatbread is golden and crisp, about 15 minutes.
• Whisk ricotta in a small bowl until lightened. Drizzle flatbread with oil; season with salt and pepper. Serve flatbread with ricotta.

BALSAMIC-MARINATED RADICCHIO WITH 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