Seared Radicchio ♥
Today's quick vegetable recipe: Wedges of radicchio (also called chicory) seared in a hot skillet, then dipped in syrupy vinegar. Low carb. Weight Watchers 1 point.
So earlier, when I mentioned feeling ho-hum about the Italian version of the Weight Watchers zero points soup, since radicchio is expensive, I also suggested skipping it entirely or substituting the less expensive red cabbage.
I take it back! Cooked radicchio is completely gorgeous, an entirely different animal. It is also completely worth (to my taste) an occasional investment. And time-wise, it took all of ten minutes -- yes, ten -- from start to finish with maybe 5 minutes of hands-on time. Talk about quick! And I'm glad to add another good one to the collection of quick vegetable recipes.
In its raw form, radicchio's red cabbage-looking leaves are slightly bitter. (There's a photo of radicchio here, if anyone's inclined.) In its cooked form, the chewiness and bitterness survive, but in a softer, sweeter, completely wonderful way. Wow. It would pair beautifully with meat but I can also see chopping it up to stir into a roasted vegetable salad, say. Did I say Wow?!
But hey - what ELSE am I missing about radicchio? How should it be cooked?
SEARED RADICCHIO
Hands-on time: 5 minutes
Time to table: 10 minutes
Serves 4
Time to table: 10 minutes
Serves 4
1 tablespoon olive oil
1 head radicchio (chicory), core trimmed slightly, quartered vertically with core kept intact
Salt & pepper
1/4 cup good vinegar (balsamic would be good, I used a gorgeous zinfandel vinegar from O Olive Oil)
Heat the olive oil in a nonstick skillet on MEDIUM HIGH until shimmery. Place the quarters, cut side down in the skillet and season with salt and pepper. (Yes the timing seems weird but it works.) Cook for about 3 minutes until beginning to brown, then turn to the other cut side and cook another 3 minutes. Transfer out of the skillet for a minute and add the vinegar. It will bubble up, stir continuously until the liquid cooks out a bit and the vinegar becomes syrupy. Return the wedges to the skillet and drizzle with the vinegar. Season to taste if needed. Serve!
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I remember that my dad once grilled radicchio. It was very good! I think he just brushed it with olive oil and sprinkled on salt and pepper before putting it over the flames.
ReplyDeleteI'm sure this would be very similar to searing it with the addition of that lovely grill flavor.
I do love the sound of this. Very interesting how it mellows the flavor. I found that same thing when I cooked radishes; they were almost sweet. I've never been that excited about radicchio either, but I think I need to try this.
ReplyDeleteI love to saute it with sweet onions and serve it on crostini. It's also great sauteed with pasta or on a grilled veg. sandwich.
ReplyDeleteAlthough I substitute mild salsa for the hot salsa, I like this Raddichio and Black Bean Chili:
ReplyDeletehttp://www.radicchio.com/recipe/soups/chili.html
Pat
Sounds great and radicchio is so good for you. When examined solely for its antioxidant capabilities, radiccio is an antioxidant powerhouse compared to other fruits and vegetables.
ReplyDelete