Recipe

Risotto With Treviso, Taleggio And Red Wine

Serves 4 to 6

INGREDIENTS

1 tablespoon extra-virgin olive oil

2 cups thinly sliced radicchio, about 1 small head, cored

4 cups homemade or purchased low-sodium chicken broth

2 tablespoons unsalted butter, divided use

½ onion, finely chopped, about ½ cup

1½ cups Arborio rice

½ to ¾ cup dry red wine, such as merlot or cabernet sauvignon

6 ounces Taleggio, rind removed and cheese cut into small pieces

½ teaspoon sea salt

¼ to ½ teaspoon freshly ground black pepper

½ cup chopped, toasted walnuts

DIRECTIONS

In a frying pan over medium high heat, heat the olive oil. Add the radicchio and sauté, stirring often, until the edges are golden, about 4 minutes. Set aside on paper towels to drain.

In a saucepan, bring broth to a simmer over medium heat. Reduce to low.

In another saucepan, melt 1 tablespoon butter over medium high heat. When it is foaming, add the onion and sauté until translucent, about 2 minutes. Add the rice and stir, cooking until the rice becomes shiny, about 2 minutes. Add the wine and stir constantly, until the rice has absorbed most of the wine, 3 or 4 minutes.

Reduce the heat to medium and add a ladleful of the hot broth mixture, stirring until the liquid is almost fully absorbed. Continue adding the broth, a ladleful at a time, and stirring until the rice is tender, but still slightly firm in the center, and creamy, about 20 minutes

Grilled Radicchio

Serves 2 to 3

INGREDIENTS

1 large head Treviso or round Chioggia type radicchio

2 tablespoons extra virgin olive oil

¼ to ½ teaspoon sea salt

DIRECTIONS

If using Treviso, leave the root end intact and slice the head lengthwise into halves or, if quite large, quarters. If a round type, again leaving the root intact, cut lengthwise into ½-inch thick slices. You will get 3 to 4 slices for grilling (the ends can be used in salads).

Place a grill pan on the stovetop over high heat or preheat a charcoal or gas grill. Place the sliced radicchio in a shallow baking dish; pour over the oil and sprinkle with the salt. Turn several times to coat.

Place the radicchio slices on the hot grill and cook until golden brown, about 3 minutes. Turn and grill the other side(s) until golden brown, 2 or 3 minutes more. Serve hot or at room temperature.

Recipe

Puntarelle Roman Salad

Serves 2 to 3 as a first course, 4 as a side salad

INGREDIENTS

1 large or 2 small heads puntarelle

6 anchovies, chopped

2 cloves garlic, crushed

2 tablespoons red wine vinegar

4 tablespoons extra-virgin olive oil

Sea salt to taste

¼ teaspoon freshly ground black pepper

INGREDIENTS

Remove the leaves of the puntarella and discard or use them in soup. Cut through the base of the stalks, then cut away any tough, woody ends. Slice the stalks lengthwise into thin strips and place in a bowl with ice for 1 to 3 hours. Drain and pat dry. In a salad bowl, mash the anchovies and garlic together to make a paste. Add the vinegar and olive oil and whisk to make the dressing. Taste and add sea salt if desired. Add the pepper and whisk again.

Add the puntarelle, which will now have curled, toss well and serve as a first course or side salad.

Recipe

Radicchio Caesar Salad

Serves 2 to 3 as a main course, 4 as a side salad

INGREDIENTS

2 cloves garlic, crushed

4 good quality anchovy fillets, chopped, plus 4 more for optional garnish

2 to 3 tablespoons extra-virgin olive oil

1 head radicchio, cored and leaves torn or chopped to make 2 to 3 cups

1/3 cup Parmigiano Reggiano, grated

1 cup croutons, preferably homemade

Shredded cooked chicken, optional

DIRECTIONS

Using a mortar and pestle, crush the garlic and anchovies together to make a paste. Slowly add the olive oil to make the dressing. Scrape the dressing into a serving bowl, add the cheese and taste for seasoning, wadding a little salt if desired. Add the radicchio and toss well to coat. Add 2/3 of the croutons and toss again. Garnish with the remaining croutons and the optional anchovies or chicken, if using.