Radicchio or red chicory is a popular vegetable in Italy with slightly bitter flavor. It can be eaten raw, cooked, roasted or combined into other dishes such as salads, risottos, pizzas, etc.
This recipe was cortesy of Adriana, an old friend, who is an excellent cook and nutritionist. It can be served either raw or roasted. I prefer raw because it preserves the beautiful colors.
Radicchio with Cheese and Sun-Dried Tomato Vinaigrette
2 large heads radicchio, washed (or 4 small ones)
1 cup goat cheese, feta cheese or ricotta
1 tablespoon extra-virgin olive oil
1 tablespoon finely chopped garlic
2 tablespoons chopped basil
1/2 teaspoon salt
1/4 teaspoon fresh black pepper
1 1/3 cup Sun-Dried Tomato Vinaigrette (recipe below or use italian dressing)
1) In a small bowl, combine the cheese with olive oil, garlic, basil, salt and pepper.
2) Cut out the core of the radicchios and reserve. Spoon cheese mixture into center of radicchios. Place the cores back.
3) Drizzle with sun-dried tomato vinaigrette. I like to garnish the plate with endivia leaves. Serve immediately.
Sun-Dried Tomato Vinaigrette
1/4 cup balsamic vinegar
1/4 cup extra-virgin olive oil
1/2 cup chopped sun-dried tomato halves, drained and chopped
1/4 cup chopped green onion
2 tablespoons chopped onions
1 teaspoon chopped garlic
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
In a medium bowl, whisk all ingredientes together to blend.
For baked radicchios:
Pre-heat oven to 350°F/180°C.
Stuff each radicchio with the cheese mixture and place the cores on as caps. Arrange the radicchio in a pie plate, add about 1/4 cup water to the bottom of the plate, cover with aluminum foil and bake until tender, for about 15 minutes. Remove from the oven.
To serve, spread the vinaigrette on bottom of dinner plates and top with the baked radicchio. Serve immediately.