RADICCHIO AND CARAMELIZED ONION FLATBREAD
Provided by Quin
Number Of Ingredients 17
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
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
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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