Best Radicchio Grilled With Olive Paste And Anchovies Recipes

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RADICCHIO GRILLED WITH OLIVE PASTE AND ANCHOVIES



Radicchio Grilled With Olive Paste and Anchovies image

Provided by Steven Raichlen

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

4 Treviso radicchios or 2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons balsamic vinegar, plus more as needed
Coarse sea salt
black pepper
2 anchovy fillets or to taste, drained
2 tablespoons olive paste or tapenade

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



Grilled Radicchio image

This is an excellent side dish, drizzled with olive oil and sprinkled with salt, the base of an elegant salad-combine it with Gorgonzola and walnuts, for example-or a fine topping for Grilled Polenta (page 530) or Crostini (page 41). Other vegetables to prepare this way: split Belgian endives (use four), or even small heads of romaine lettuce.

Yield makes 4 servings

Number Of Ingredients 5

2 heads of radicchio
1/4 cup extra virgin olive oil, or more to taste
Salt and black pepper to taste
1 teaspoon minced garlic, optional
Lemon wedges for serving

Steps:

  • Start a charcoal or gas grill; the fire should be only moderately hot and the rack about 4 inches from the heat source. Cut the radicchio in half and drizzle the cut sides with olive oil, then sprinkle with salt and pepper. If you like, rub with the garlic.
  • Grill, cut side down, until nicely browned, about 2 minutes, then turn and brown the other side. Continue to cook, turning occasionally, for a total of 5 to 10 minutes, or until the exterior is browned and crisp (the interior will barely cook; that's fine).
  • Serve hot or at room temperature with lemon wedges and drizzled with a little more olive oil.

GRILLED RADICCHIO



Grilled Radicchio image

Provided by Barbara Kafka

Categories     easy, quick, side dish

Time 12m

Yield 2 servings

Number Of Ingredients 3

1 head Treviso, Chioggia or Verona radicchio
Olive oil
Kosher salt to taste

Steps:

  • Cut radicchio through the core into 2-inch wedges. If using Treviso or Chioggia radicchio, trim stem to 1/2-inch. Cut in half lengthwise through the core.
  • Brush cut sides of radicchio with olive oil.
  • Grill over charcoal about 1 minute on each side. Sprinkle with kosher salt and serve.

Nutrition Facts : @context http, Calories 21, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 141 milligrams, Sugar 0 grams

GRILLED RADICCHIO



Grilled Radicchio image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 heads radicchio, halved
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar (or to taste)
1 tablespoon fresh thyme leaves

Steps:

  • Preheat coals.
  • Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
  • Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams

GRILLED RADICCHIO WITH RICOTTA SALATA



Grilled Radicchio with Ricotta Salata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon anchovy paste
1 teaspoon mild honey
1/2 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio, sliced into 1-inch rounds
1/2 cup shaved ricotta salata
1/4 cup chopped toasted hazelnuts

Steps:

  • Preheat a grill pan to medium-high heat.
  • In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
  • Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

RADICCHIO WITH WALNUT ANCHOVY SAUCE



Radicchio With Walnut Anchovy Sauce image

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

3 anchovy fillets
7 tablespoons extra virgin olive oil
1 tablespoon walnut oil
2 garlic cloves green germ removed, minced
1 tablespoon fresh lemon juice or sherry vinegar (more to taste)
1 teaspoon Dijon mustard
1/3 cup / 1 1/2 ounces walnuts, finely chopped
Freshly ground pepper
2 large or 4 to 6 smaller radicchio, cut in wedges
Salt to taste

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

PERFECTLY GRILLED RADICCHIO



Perfectly Grilled Radicchio image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Steps:

  • Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
  • In a medium bowl, combine all ingredients except the mozzarella. Mix well.
  • Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
  • Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
  • Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
  • When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
  • If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

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