Grilled Radicchio Treviso With Scamorza Cheese Recipes

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GRILLED RADICCHIO



Grilled Radicchio image

Provided by Moira Hodgson

Categories     easy, quick, side dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

4 heads radicchio, halved
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper to taste
2 tablespoons balsamic vinegar (or to taste)
1 tablespoon fresh thyme leaves

Steps:

  • Preheat coals.
  • Cut the radicchio heads in half. Brush all over with half the olive oil. Season to taste with salt and pepper.
  • Place the radicchio on a rack and grill, turning once, until the leaves are lightly charred and wilted. Sprinkle with the remaining oil, vinegar and thyme leaves and serve.

Nutrition Facts : @context http, Calories 217, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 3 grams, Sodium 350 milligrams, Sugar 2 grams

PERFECTLY GRILLED RADICCHIO



Perfectly Grilled Radicchio image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Steps:

  • Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
  • In a medium bowl, combine all ingredients except the mozzarella. Mix well.
  • Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
  • Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
  • Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
  • When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
  • If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

RADICCHIO GRILLED WITH OLIVE PASTE AND ANCHOVIES



Radicchio Grilled With Olive Paste and Anchovies image

Provided by Steven Raichlen

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 7

4 Treviso radicchios or 2 to 4 small round radicchios, halved lengthwise, or 1 large round one, quartered
1/4 cup extra virgin olive oil, plus more as needed
2 tablespoons balsamic vinegar, plus more as needed
Coarse sea salt
black pepper
2 anchovy fillets or to taste, drained
2 tablespoons olive paste or tapenade

Steps:

  • Arrange the radicchio cut side up in a baking dish. Drizzle with 1/4 cup olive oil and 2 tablespoons balsamic vinegar. Season with salt and pepper. Marinate for 30 to 60 minutes.
  • Prepare a grill for direct grilling over medium heat. Brush and oil the grate. Place the anchovies in a small bowl and mash with a fork. Add the olive paste or tapenade and mix.
  • Arrange the radicchios on the grill cut side down slightly on the diagonal to the bars of the grill grate. Grill until lightly browned, 6 to 10 minutes, rotating each radicchio a little halfway through to create a crosshatch of grill marks. Baste with some of the marinade.
  • Turn the radicchios over. Spread each with a little anchovy and olive paste. Continue grilling and basting until a skewer or knife pierces the radicchio easily, about 3 minutes more.
  • Transfer to plates. Drizzle with a little fresh olive oil and balsamic vinegar.

Nutrition Facts : @context http, Calories 165, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 15 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 2 grams, Sodium 343 milligrams, Sugar 2 grams

BALSAMIC-GRILLED RADICCHIO WITH SHAVED PECORINO



Balsamic-Grilled Radicchio with Shaved Pecorino image

Provided by Michael Presnal

Categories     Cheese     Garlic     Leafy Green     Side     Vegetarian     Quick & Easy     Wheat/Gluten-Free     Vinegar     Grill/Barbecue     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 8

1/3 cup extra-virgin olive oil
1/4 cup balsamic vinegar
6 garlic cloves, chopped
1 tablespoon chopped fresh rosemary
1 teaspoon (packed) finely grated orange peel
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each quartered through core end
1 cup Pecorino Romano cheese shavings

Steps:

  • Whisk oil, vinegar, garlic, rosemary, orange peel, and crushed red pepper in large bowl. Add radicchio and toss to coat. Marinate 15 minutes.
  • Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio on grill; sprinkle with salt and pepper. Grill radicchio until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer radicchio to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings.

GRILLED RADICCHIO WITH RICOTTA SALATA



Grilled Radicchio with Ricotta Salata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 teaspoon anchovy paste
1 teaspoon mild honey
1/2 teaspoon lemon zest
2 tablespoons lemon juice (from 1 lemon)
3 tablespoons extra-virgin olive oil
1/4 teaspoon kosher salt
2 heads radicchio, sliced into 1-inch rounds
1/2 cup shaved ricotta salata
1/4 cup chopped toasted hazelnuts

Steps:

  • Preheat a grill pan to medium-high heat.
  • In a medium bowl, combine the anchovy paste, honey, lemon zest, lemon juice, olive oil and salt. Whisk until smooth and combined.
  • Place the radicchio in the pan and grill until charred and starting to wilt, 3 to 4 minutes per side. Remove to the bowl with the dressing and toss well to coat. Top with the ricotta salata and sprinkle with the hazelnuts.

GRILLED RADICCHIO TREVISO WITH SCAMORZA CHEESE



Grilled Radicchio Treviso with Scamorza Cheese image

Time 50m

Yield Makes 6 to 8 (side dish) servings

Number Of Ingredients 4

4 (9-inch) heads Treviso radicchio
1/4 cup extra-virgin olive oil
1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
2 1/2 tablespoons balsamic vinegar

Steps:

  • Prepare grill for cooking.
  • Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
  • Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
  • Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

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