Grilled Radicchio With Ricotta Salata Recipes

GRILLED TREVISO RADICCHIO SALAD WITH RICOTTA SALATA, PISTACHIOS, AND HOT HONEY

Steps:

• FOR THE HOT HONEY: Combine chile slices with honey in a medium-size pot and bring to a boil. Remove from heat. When cool, strain honey into a jar. Finely chop chile slices and place in a jar with a lid that you will use for your salad dressing.
• FOR THE GARLIC LEMON OIL: Pour olive oil into a jar. Stir in garlic and lemon zest.
• FOR THE DRESSING: To the jar with the chopped chiles, add the vinegar, olive oil, fish sauce, crème fraîche, hot honey, and garlic. Shake vigorously until emulsified. Taste and adjust. You want it sweet and acidic enough to hold up to the bitter greens.
• FOR THE GRILLING AND ASSEMBLY: Cut the Treviso radicchio in half lengthwise. Trim off any unappetizing bits of the stem but make sure to leave enough to keep the leaves connected at the base. Place halves cut-side up on a cookie sheet. Generously drizzle with the garlic lemon oil and season with the salt.
• Heat a ridged or flat cast iron pan over high heat. When the pan is smoking hot, place radicchio halves cut-side down in the pan. Grill until slightly charred, about 30 seconds. Flip over and grill the other side for about 10 seconds.
• Arrange radicchio halves on a platter, cut-side up. Drizzle with dressing, making sure it seeps down in between the leaves. Scatter with pistachios and ricotta salata wisps. Drizzle with hot honey. MAKE AHEAD: This salad holds its shape and tastes even better the next day.

GRILLED EGGPLANT CAPONATA BRUSCHETTA WITH RICOTTA SALATA

Steps:

• Preheat a grill to medium-high heat.
• Brush the tomatoes and eggplant with olive oil and sprinkle with salt and pepper. Grill the eggplant until golden brown and cooked through, about 4 minutes each side. Grill the tomatoes until charred all over, about 8 minutes. Remove the eggplant and tomatoes from the heat and cut into dice.
• Heat 2 tablespoons of the canola oil in a large saute pan. Add the celery and onions and cook until soft, about 5 minutes. Add the eggplant and tomatoes and cook for 3 minutes. Add the olives, vinegar, raisins, capers, sugar, chile flakes, a big splash olive oil, salt and pepper. Bring to a simmer. Cook, uncovered, stirring occasionally, about 10 minutes. Remove the pan from the heat and stir in the basil and parsley and sprinkle with salt and pepper. Transfer the caponata to a bowl and keep at room temperature for at least 30 minutes before serving. The caponata can be made 1 day in advance, covered and refrigerated. Bring the caponata to room temperature before serving.
• Meanwhile, grill the bread on both sides until slightly charred, about 30 seconds each side. Remove the bread from the grill and drizzle with olive oil and sprinkle with salt and pepper. Top each slice of bread with some of the caponata and sprinkle with the ricotta salata. Drizzle the top of each slice of bread with more olive oil and scatter basil on top.

GRILLED RADICCHIO WITH RICOTTA SALATA

Steps:

• This recipe originally appeared on Giada Entertains. Episode: Pizza and Pasta Party.
• 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.

PENNE WITH GRILLED ZUCCHINI, RICOTTA SALATA, AND MINT

Steps:

• Prepare barbecue (medium-high heat). Arrange zucchini on rimmed baking sheet; brush all over with oil. Sprinkle with coarse salt and black pepper. Grill zucchini until tender, about 4 minutes per side. Transfer to work surface; cut crosswise into 1-inch pieces. Place in large serving bowl. Add vinegar, mint, and crushed red pepper; set aside.
• Cook pasta in boiling salted water until just tender but still firm to bite. Drain. Add pasta to zucchini mixture, then add 3 tablespoons olive oil and ricotta salata and toss. Season to taste with salt and pepper.

GRILLED RADICCHIO WITH RICOTTA SALATA

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

Steps:

• Preheat a grill to high.
• Season the radicchio with the balsamic vinegar, salt and pepper.
• Place the radicchio on the grill for about a minute on each side, watching it carefully, as it can burn very easily. Drizzle the radicchio with olive oil. Serve hot.

GRILLED RADICCHIO

Steps:

• Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.;
• Brush radicchio with olive oil and set on grill until softened, about 5 minutes, turning once. In a small saucepan, heat remaining olive oil with garlic. Drizzle oil and balsamic vinegar over radicchio, grind some pepper over the top. Serve immediately.