You've never grilled trevisano or radicchio? I don't blame you. I pity you, but I don't blame you. They're both hearty bitter lettuces, and they both become remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
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Radicchio, a hearty bitter lettuce, becomes remarkably sweet and succulent when charred over a live fire. Served with a drizzle of good olive oil and saba—a sweet wine-based condiment—along with a sprinkle of gorgonzola cheese, it's the best vegetable you've never grilled.
The esteemed Radicchio Rosso di Treviso is an act of labor and love. We take a peak at the harvest of this addictively bitter winter vegetable at Nonno Andrea farm in Italy.
The first time I had radicchio on a pizza was about a decade ago in the old converted barn that my good friend and food writer Deborah Krasner calls home, up in Putney, Vermont. I still remember her exact words, because I didn't believe them at the time: "The leaves become just wonderfully sweet when they're roasted and charred," she said. In what was, at that point, my very limited experience, charring things always made them more bitter, not less. Luckily, she was right, I was wrong, and deliciousness ensued.
Lightly bitter radicchio sweetens as it chars, complementing the flavor of Italian sausage in this Neapolitan-style pizza.
Sitting overnight gives the orange flavors time to permeate the dish, offset by salty, fatty prosciutto, bitter raddichio and balsamic. Farro is more than an afterthought here; every nutty grain absorbs bitter, tart and sweet flavors.
Bacon wrapped radicchio is grilled and paired with an herbal vinaigrette and balsamic to create and incredible combination of textures and flavors.
Ever since tasting April Bloomfield's awesome fall green salads at The John Dory, that combination of crisp, bitter greens and savory anchovy dressing has been one of my favorite combinations.
Crisp bitter greens and tart crunchy apple in a savory anchovy dressing.
This Radicchio Salad with Tahini Lemon Drizzle adapted from Cheryl Sternman Rule's Ripe tempers radicchio's bitterness with creamy, rich tahini, mild butter lettuce, crunchy-crisp cucumbers and bright lemon juice. It's a gorgeous salad to behold and to enjoy, full of big tastes and unexpectedly thrilling flavors.
[Photograph: Paulette Phlipot] With its lush purple leaves and white veins, radicchio is an undeniably beautiful. But it's bitterness can be polarizing. Those who appreciate the tart, bracing flavors love it, but there are many who aren't fans of this...
In My Pizza, Jim Lahey has included recipes for many of the fabulous non-pizza menu items at his New York pizzeria Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar. We're not quite sure how Lahey decided that radicchio, shiitakes, and Taleggio work on the same plate, but we're pretty pleased that he's passed along this unexpectedly but really quite wonderful combo to us.
In My Pizza Lahey has included recipes for many of the fabulous non-pizza menu items on offer at his New York pizzeria, Co., including this fascinating Radicchio Salad. It's a salad full of bitter, earthy flavors interspersed with creamy-pungent bites of Taleggio and bursts of sweet-sour balsamic vinegar.
With slightly bitter kale and radicchio, crispy-salty pancetta, tart apples and sweet maple syrup, this hearty winter salad hits all the right taste buttons. It's also just a beautiful salad. Be sure your apples aren't too sour, especially if using Granny Smith—you'll need a little sweetness to balance out the tartness of the vinaigrette.
You have to love the fact that Joe Yonan, author of Serve Yourself, has created easy, accessible homemade pizza recipes for the single cook. Yonan adapted Jim Lahey's No-Knead Bread recipe into pizza dough form, a "throw it together and leave it" dough that can be started in the morning and ready to bake by dinner time.
The bittersweet-ness of this salad comes from the radicchio, sour blood orange segments, and tart pomegranate seeds dressed with a reduced orange-maple vinaigrette, which is really more of a syrup with a touch of aromatic orange flower water. The toasty pine nuts and little spoonfuls of creamy ricotta dolloped on top also complements the bitterness.
Making pizza at home becomes a great vehicle for leftovers. I've found some of my most creative and interesting topping combinations by simply dumping a few Tupperware containers on top, adding a lot of cheese, and hoping for the best.
This Grape, Almond and Radicchio Salad with Black Olives from Eric Ripert's Avec Eric pairs radicchio and endive with crunchy, salty almonds, and juicy, sweet green grapes for a salad that alternates bites of bitter leafiness with more friendly sweet and salt. Feel free to replace the radicchio with escarole, swap the grapes for orange segments, or trade almonds for walnuts.
[Photographs: Maggie Hoffman] This risotto is easy to make but sophisticated in flavor, with rich tannins and complexity from wine and port, a smoky note from smoked mozzarella, and a touch of bitterness from wine-glazed radicchio. Note: Port can be...
By now we are all familiar with this simple fact: adding pork fat to virtually anything amps up the deliciousness factor tenfold. Usually it's bacon with all its flavorful grease—but what about other sorts of piggy additions? This recipe for Sausage Salad with Radicchio and Frisée from In the Kitchen with A Good Appetite by Melissa Clark is a play on a classic bacon vinaigrette using crumbled sausage where the cooking juices coat a bitter combination of radicchio and frisée.