Four Great Ways with Radicchio
- Remove core from radicchio and separate leaves. Tear leaves into large pieces; set aside. In a large saucepan cook onion in 1 tablespoon in hot oil over medium heat for 5 to 7 minutes until tender, stirring occasionally. Stir in the 1 teaspoon orange peel and the salt. Add torn radicchio leaves. Cook and stir 1 minute. Add molasses; cook and stir 30 seconds more. Place in a serving bowl. Garnish with additional orange peel. Serve immediately. Makes 4 servings.
From the Test Kitchen
Cut radicchio wedges lengthwise in half to make eight wedges. Preheat a ridged grill pan over medium-high heat. Brush radicchio wedges with 1 tablespoon olive oil. Sprinkle lightly with kosher salt and freshly ground black pepper. Place radicchio wedges, cut side down, on ridged grill pan. Cook 2 to 3 minutes. Turn wedges. Top with a few thin slices of white cheddar cheese and some prosciutto. Cook about 2 minutes more until radicchio is tender and cheese is melted. Serve immediately. Makes 4 servings.
Place radicchio wedges in a single layer in a bamboo steamer, steamer basket, or electric steamer. Stem about 5 minutes until tender but not wilted. Meanwhile in a saucepan heat 1 teaspoon chili oil. Add three to four cloves sliced garlic and 1/2 teaspoon grated fresh ginger; cook and stir 15 seconds. Stir in 1/4 cup bottled Asian peanut sauce; heat through. Transfer radicchio to a serving platter. Spoon sauce over radicchio; serve immediately. Makes 4 servings.
Trim a small amount of the pointed edge of the wedge to create a flat side. In a saucepan heat 2 tablespoons butter until bubbly. Place wedges, trimmed side down, in saucepan. Sprinkle with 1/4 teaspoon kosher salt. Add 1/4 cup water. Bring to boiling; reduce heat. Simmer, covered, for 2 minutes. Turn wedges over, top with 2 teaspoons fresh lime juice, 1/4 teaspoon anise seeds, and a generous amount of shaved Asiago or Parmesan cheese. Cook, covered, about 2 minutes more until cheese melts. Return to boiling and cook, uncovered, for 8 to 10 minutes more until radicchio is very tender and most of the liquid has evaporated. Transfer wedges to serving plate and drizzle with remaining cooking liquid. Sprinkle with 1 tablespoon toasted pine nuts and snipped chives. Makes 4 servings.