Best Mozzarella With Charred Radicchio And Salsa Verde Recipes

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RADICCHIO WITH SMOKED MOZZARELLA, BALSAMIC VINEGAR, AND PROSCIUTTO



Radicchio with Smoked Mozzarella, Balsamic Vinegar, and Prosciutto image

Categories     Cheese     Dairy     Leafy Green     Pork     Side     Roast     Vinegar     Mozzarella     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (side dish) servings

Number Of Ingredients 7

2 medium heads radicchio (1 1/2 pounds total), each cut into 6 wedges and cored
3 tablespoons extra-virgin olive oil
1/3 cup balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
6 ounces smoked mozzarella, sliced and torn into pieces
2 ounces thinly sliced prosciutto

Steps:

  • Put oven rack in upper third of oven and preheat oven to 425°F.
  • Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and vinegar and sprinkle with salt and pepper.
  • Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
  • Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.

PAN-SEARED RADICCHIO WITH SOFT CHEESE



Pan-Seared Radicchio With Soft Cheese image

Is there a vegetable more perfectly sized for two people than a single head of radicchio? Not much bigger than a softball and wonderfully bitter, radicchio tastes otherworldly when seared briefly in a skillet, gaining a roasted kale-like savoriness while maintaining most of its crunch. A funky, strong-flavored soft cheese like Camembert or taleggio melts gloriously in the hot pan and, with a bit of sherry vinegar and honey, creates a makeshift dressing. This easy but luxurious recipe proves that you don't need much for a stellar appetizer: just a pan, a few ingredients and a hunk of crusty bread to sop up the salty, bittersweet juices.

Provided by Eric Kim

Categories     for two, quick, vegetables, appetizer, side dish

Time 10m

Yield 2 servings

Number Of Ingredients 7

1 head radicchio (8 to 10 ounces)
2 tablespoons olive oil
Salt and black pepper
4 ounces Camembert, Brie or taleggio cheese, cut into wedges or large chunks
1 tablespoon sherry vinegar
1 tablespoon honey
Crusty bread, for serving

Steps:

  • Quarter the radicchio head lengthwise and slice the hard white core off of each piece, then cut each quarter in half crosswise. Don't separate the leaves.
  • Heat a large skillet over medium-high. Add the oil and carefully nestle the chopped radicchio into the pan, leaving it alone to sear on one side until golden brown, 2 to 3 minutes. Stir for a few seconds. The radicchio leaves may separate and start to smell like roasted broccoli or kale. Immediately remove the pan from the heat so the leaves don't wilt too much. Season with salt and pepper.
  • Add the cheese, placing some pieces directly over the radicchio and others in the empty spots of the pan. The cheese will start to melt and bulge slightly. Drizzle the vinegar and honey evenly over the radicchio and cheese, and finish with a final sprinkling of salt, if you'd like.
  • Serve right in the pan with crusty bread for dipping into the melty cheese and pan juices.

MOZZARELLA WITH CHARRED RADICCHIO AND SALSA VERDE



Mozzarella With Charred Radicchio and Salsa Verde image

A simple, pleasurable contrast: Sweet, milky mozzarella is paired here with slightly bitter radicchio, blackened and smoky from high heat. Coating both is a salsa verde made with extra-virgin olive oil, green herbs and a touch of caper and lemon. You want really good mozzarella, and it must not be served straight from the refrigerator. Allow it to come to cool room temperature, and it will taste a thousand times better (this is true of most cheeses, by the way).

Provided by David Tanis

Categories     salads and dressings, vegetables, appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

2 radicchio heads, outer leaves removed
3/4 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and black pepper
1/2 cup chopped flat-leaf parsley, leaves and tender stems
1/2 cup chopped cilantro, leaves and tender stems
2 tablespoons finely cut chives or scallion tops
1 tablespoon roughly chopped capers
1 teaspoon grated lemon zest, plus 2 tablespoons lemon juice (from 1 lemon)
1/2 teaspoon sumac (optional)
1 pound fresh mozzarella, at cool room temperature

Steps:

  • Heat oven to 475 degrees. Cut radicchio heads in half, from top to bottom. Cut each half into 2 or 3 large wedges. Drizzle each piece lightly with oil and season with salt and pepper. Lay them on a baking sheet and place on the top oven shelf. Roast until radicchio wedges are somewhat softened and charred at the edges, about 15 minutes. (Alternatively, cook the radicchio under the broiler, on the grill, or in batches on the stovetop in a cast-iron pan over high heat.)
  • As radicchio cooks, put parsley, cilantro, chives, capers and lemon zest in a small bowl. Stir in 3/4 cup oil, the lemon juice and sumac, if using. Season with salt and pepper.
  • Cut the mozzarella crosswise into 1/4-inch slices. For each serving, put 2 or 3 slices on one side of the plate. Set 2 wedges charred radicchio beside the mozzarella. Spoon 2 to 3 tablespoons salsa verde in the middle.

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