RADICCHIO GRILLED WITH OLIVE PASTE AND ANCHOVIES
Provided by Steven Raichlen
Categories appetizer
Time 1h30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
- Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
- Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
- Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
- Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 2 grams
GRILLED RADICCHIO
Grilling radicchio not only gives it a smoky flavor but it also tames the bitterness it has when raw. This recipe is simple to prepare and would pair nicely with any grilled meat.
Provided by Soup Loving Nicole
Categories 100+ Everyday Cooking Recipes Vegan
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Place radicchio in a large bowl. Add 1 tablespoon olive oil and salt; toss to coat.
- Whisk together remaining 2 tablespoons olive oil, mustard, and vinegar in a separate bowl. Set aside.
- Grill radicchio on the preheated grill for 3 minutes on each side. Transfer to a serving dish and drizzle reserved dressing over the top. Serve immediately.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 2.7 g, Fat 10.3 g, Fiber 0.4 g, Protein 0.7 g, SaturatedFat 1.4 g, Sodium 623.9 mg, Sugar 0.5 g
RADICCHIO WITH WALNUT ANCHOVY SAUCE
I am tempted to call the sauce for this seared radicchio bagna cauda because that is what they called it in the London restaurant I used to frequent that inspired the recipe (11 Park Walk, now closed). It is really more of a walnut-thickened anchovy vinaigrette, and it is perfect with the radicchio. When you cook radicchio some sweet flavors emerge, but bitter is still the prevailing taste. The salty anchovies, pungent garlic and nutty walnuts - which also have a bitterness all their own - go together beautifully. The sauce is substantial, and will thicken as it sits, so serve the dish right away if you are spooning it over the radicchio so it doesn't become stodgy; or serve the sauce in ramekins and dip the radicchio into it.
Provided by Martha Rose Shulman
Categories dinner, lunch, appetizer
Time 30m
Yield Serves 6
Number Of Ingredients 10
Steps:
- Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add 3 tablespoons of olive oil and walnut oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding next. Work in walnuts and mash with the pestle until the sauce is thick. Season to taste with freshly ground pepper (the anchovies should provide enough salt).
- Heat a heavy cast iron pan over medium heat or prepare a medium-hot grill. Cut radicchio into wedges - about 1 1/2 to 2 inches thick at the widest point. Place in a bowl and toss with remaining olive oil. It should be lightly coated all over. Season with salt and pepper. Grill, turning often, until lightly colored, charred in places and soft, about 8 to 10 minutes (do this in batches if using a pan).
- Arrange radicchio on plates or on a platter. Either drizzle the sauce over the radicchio or serve it in ramekins with each serving. Serve radicchio hot or at room temperature.
Nutrition Facts : @context http, Calories 222, UnsaturatedFat 19 grams, Carbohydrate 3 grams, Fat 23 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 166 milligrams, Sugar 1 gram, TransFat 0 grams
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