Tag Archives: radicchio

Penne with Sausage & Radicchio

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This was definitely a crowd pleaser, and best of all, it’s a one-dish meal! I even used Tru Roots Ancient Grains pasta, to make it even healthier!

Ingredients:

12 oz. Tru Roots Ancient Grains penne pasta, cooked

1 onion, finely chopped

3 Italian sausages, casing removed and chopped

1 small radicchio, thinly sliced

1/2 c. Prosecco

1 t. curry powder

2 T. heavy whipping cream

1 t. chopped parsley

Freshly grated parmesan cheese

Salt & pepper

Butter and oil

Directions:

Boil the pasta in salted water until cooked al dente.

While the pasta is cooking, heat the oil and butter in a frying pan.

Add the onions and cook until translucent.

Add the sausage, breaking it up with a potato masher until cooked through.

Add the radicchio and cook until wilted.

Season with salt, pepper and curry. Simmer for a few minutes. Stir in the cream and mix.

Remove the pasta from the water with a slotted spoon and add it to the sauce pan.

Add the parsley and mix it altogether.

Pour the pasta in a casserole dish. Sprinkle the parmesan cheese on top.

Cook in the broiler until brown and crunchy.

Prosciutto Wrapped Radicchio

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We just got back from a trip to Italy and we were served this. It was so tasty and quite delicious. It is salty, so if you’re on a low salt diet, maybe you can substitute the prosciutto with something less salty. (like low salt ham).

Ingredients:

2 stalks of Radicchio Trevisano

2 slices prosciutto, but in half crosswise and then in half lengthwise (so you’ll have four strips of prosciutto)

Directions:

Cut the radicchio in half lengthwise

Wrap 2 strips of prosciutto around each radicchio (one towards the top end and one towards the bottom end.

Grill the radicchio over a hot fire until cooked and the prosciutto is slightly crispy.

 

Wilted Radicchio

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While I was visiting family in Italy last year, I was introduced to a new type of radicchio called Radicchio Trevisano.

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Since I was near Treviso, I thought this was something only found there. Lo and behold, I found the same type of radicchio here in California! It has the coloring of normal round radicchio but it is shaped like a large endive. It has the same flavor as radicchio, which as a raw salad is a little too bitter for me. But cooked in this manner on the stove, the bitterness disappears somewhat and it is delicious.

This method can also be used for endive…I’ve made them both and always enjoy this simple preparation!

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Ingredients:

Radicchio Trevisano

Olive oil

Balsamic vinegar

Gorgonzola or parmesan cheese (optional)

Directions:

Cut the radicchio lengthwise, cutting through the stem.

Rinse under cold water in case there’s some grit between the leaves.

Heat some olive oil in a pan.

Place the radicchio halves in the pan.  Cook until beginning to get golden.

Turn them over and brown the other side. The lettuce will start to get wilted. Sprinkle with balsamic vinegar and season with some salt and pepper.

Keep cooking and turning until they get to be a little charred.

If you like, you can sprinkle some cheese over them. They are delicious either way!