Best Pan Seared Radicchio With Soft Cheese Recipes

SEARED RADICCHIO WITH BALSAMIC AND PARMESAN

Steps:

• Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
• Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.

RADICCHIO WITH WALNUT ANCHOVY SAUCE

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.

BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO

Steps:

• Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
• Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

PAN-SEARED RADICCHIO WITH SOFT CHEESE

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.