Best Radicchio With Smoked Mozzarella Balsamic Vinegar And Prosciutto Recipes

Roasted Radicchio image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 5

2 medium heads radicchio, quartered lengthwise
1/4 cup extra-virgin olive oil
Coarse salt and freshly ground pepper
1/4 cup balsamic vinegar
1 ounce Parmesan cheese, preferably Parmigiano-Reggiano, shaved

Steps:

Preheat oven to 400 degrees. Put radicchio wedges on a rimmed baking sheet. Drizzle with oil, and season with salt and pepper. Toss gently to coat, and turn each wedge so a cut side faces sheet. Roast, turning once, until leaves are wilted and slightly charred, 12 to 15 minutes. Transfer to a platter.
Just before serving, drizzle vinegar over each wedge, and garnish with cheese shavings.

Toasted Smoked-Mozzarella and Radicchio Sandwiches image

Yield Serves 6 as a first course or light lunch

Number Of Ingredients 7

2 teaspoons olive oil
1/2 pound radicchio, chopped (about 4 cups)
1 teaspoon balsamic or red wine vinegar
2 tablespoons finely chopped parsley leaves
six 1/2-inch-thick slices country or Italian bread, each about 3 to 4 inches long
1 garlic clove, halved crosswise
about 6 ounces smoked mozzarella cheese, cut into thin slices

Steps:

In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté radicchio with vinegar, stirring, until wilted and tender, about 1 to 2 minutes. Season radicchio with salt and pepper and stir in parsley. Remove skillet from heat.
Preheat broiler.
On a baking sheet toast both sides of bread about 3 inches from heat until golden. Rub one side of each toast with garlic and season with salt. Divide radicchio among toasts, spreading evenly, and cover radicchio with mozzarella. Broil toasts until cheese is melted, 1 to 2 minutes.

Grilled Radicchio Treviso with Scamorza Cheese image

Time 50m

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 4

4 (9-inch) heads Treviso radicchio
1/4 cup extra-virgin olive oil
1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
2 1/2 tablespoons balsamic vinegar

Steps:

Prepare grill for cooking.
Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

Radicchio with Smoked Mozzarella, Balsamic Vinegar, and Prosciutto image

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.