Gluten Free Radicchio And Caramelized Onion Flatbread Recipes

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RADICCHIO AND CARAMELIZED ONION FLATBREAD



Radicchio and Caramelized Onion Flatbread image

Provided by Quin

Number Of Ingredients 17

2 c/250 g all-purpose flour
5 tbs/50g semolina (or more all-purpose)
2 tbs/60ml olive oil
1 tbs/12g brown sugar
2 tsp active dry yeast
1 tsp salt
¾ c+2 tbs/200ml warm water
1 medium/225g onion (yellow or red)
4 tbs/60ml olive oil
1 sm/150g head Treviso radicchio
½ c/150g farmer's cheese or crème fraiche
½ c/50g coarsely grated asiago
¾ c/50g finely grated parmesan
¼ tsp salt
¼ tsp ground pepper + more to top
½ tsp dried oregano
2 tbs/30ml balsamic reduction*

Steps:

  • Combine flours, sugar, and salt in a bowl. Create well in dry ingredients, add water and yeast. Allow to sit for 10 minutes.
  • Add oil and stir to combine until it forms a shaggy mass.
  • Turn out on a lightly floured surface and knead for about five minutes until smooth and soft.
  • Return to bowl and cover with plastic wrap.
  • Allow to double in size, about 1 hour.
  • Slice onions in 1/8" - ¼" semi circles.
  • Heat 2 tbsp oil in a pan over medium-low, add onion. Stir occasionally. Cook very slowly until caramelized (about 10 minutes). Set aside.
  • Wash radicchio and chop into ½" slices (across the leaf). Leave out most of the white ribs and base.
  • Toss radicchio with 1 tbs olive oil, salt, ¼ tsp ground pepper, and oregano.
  • Preheat your oven to 450.
  • Roll out or hand shape dough into a 13" (ish) oval on baking paper or silicon baking mat.*
  • Spread remaining olive oil over dough. Spoon farmer's cheese on dough leaving about 1" of edge on all sides.
  • Add seasoned radicchio then caramelized onions in an even layer. Cover with the grated cheeses. Grind a bit more pepper on top.
  • Bake for 15-20 minutes until crispy on the edges and the cheese is slightly browned.
  • Allow to cool for 2-3 minutes and drizzle with reduced balsamic. Cut into (rustic) squares and serve immediately)

RADICCHIO SALAD WITH CARAMELIZED CARROTS AND ONIONS



Radicchio Salad with Caramelized Carrots and Onions image

It's all about the contrast in flavors, textures, and colors in this hearty winter side featuring naturally sweet pan-roasted carrots, refreshing oranges, and pleasantly bitter radicchio.

Provided by Anna Stockwell

Categories     Christmas     Christmas Eve     Hanukkah     Winter     Radicchio     Salad     Almond     Carrot     Orange Juice     Parsley     Wheat/Gluten-Free     Vegetarian     Side     Dinner

Yield 8-10 servings

Number Of Ingredients 14

1/2 cup sliced almonds
2 pounds carrots, cut into 4x1/2" sticks
1/2 cup olive oil, divided
2 tablespoons thyme leaves, divided
2 3/4 teaspoons kosher salt, divided
1/2 teaspoon crushed red pepper flakes, divided
2 medium red onions, cut into 1/2" wedges
2 garlic cloves, finely grated
2 tablespoons plus 1 teaspoon sherry vinegar
2 tablespoons fresh orange juice
1 tablespoon honey
1 large or 2 small heads radicchio (about 11 ounces), leaves separated and cut into medium pieces
4 oranges, peeled, sliced into 1/2" half moons
2 cups parsley leaves

Steps:

  • Preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes; set aside.
  • Cook carrots, 2 Tbsp. oil, 1 Tbsp. thyme, 1 tsp. salt, 1/4 tsp. red pepper, and 1 cup water in a large skillet over medium-high heat, stirring occasionally, until water is evaporated, about 15 minutes. Continue to cook, stirring occasionally, until carrots are lightly browned and tender, about 5 minutes more.
  • Meanwhile, heat 2 Tbsp. oil in another large skillet over medium-high. Add onions, 1 tsp. salt, and remaining 1 Tbsp. thyme and 1/4 tsp. red pepper and cook, stirring occasionally, until onions are lightly browned and tender, 10-12 minutes.
  • Whisk garlic, vinegar, orange juice, honey, and remaining 1/4 cup oil and 3/4 tsp. salt in a large bowl. Add carrot mixture, onion mixture, radicchio, orange slices, and parsley and toss to coat. Top with reserved almonds.

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