Radicchio Bagna Cauda Recipes

BAGNA CAUDA

Steps:

• Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
• Dip in the crudites and eat.

RADICCHIO BAGNA CAUDA

Steps:

• Dissolve 2 tablespoons kosher salt in a large bowl of water. Add the radicchio and soak, 45 minutes, using a plate to keep it submerged. Drain the radicchio, shake off any excess water and pat dry.
• Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor. Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool.
• Return the garlic-anchovy mixture to the mini food processor. Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined. Cover and refrigerate until ready to use.
• Preheat the broiler. Brush a 9-by-13-inch flame-proof baking dish with about 1 teaspoon of the sauce. Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish. Top each piece with 2 more teaspoons sauce and broil until the radicchio is crisp and browned and the sauce is bubbly, 5 to 8 minutes. Sprinkle with sea salt and drizzle with olive oil.

RADICCHIO WITH WALNUT ANCHOVY SAUCE

Steps:

• Rinse anchovies briefly and chop. Heat 2 tablespoons of olive oil over low heat in a small skillet and add anchovies and garlic. Stir until garlic is fragrant and just beginning to color and anchovies have broken down into smaller bits. Transfer to a mortar and pestle. Use pestle to grind mixture into a paste. Add lemon juice or vinegar to the still-hot pan and stir to deglaze bottom of pan, then transfer to mortar and pestle. Add mustard. Work together, then slowly add 3 tablespoons of olive oil and walnut oil, one tablespoon at a time, working each tablespoon into anchovy mixture before adding next. Work in walnuts and mash with the pestle until the sauce is thick. Season to taste with freshly ground pepper (the anchovies should provide enough salt).
• Heat a heavy cast iron pan over medium heat or prepare a medium-hot grill. Cut radicchio into wedges - about 1 1/2 to 2 inches thick at the widest point. Place in a bowl and toss with remaining olive oil. It should be lightly coated all over. Season with salt and pepper. Grill, turning often, until lightly colored, charred in places and soft, about 8 to 10 minutes (do this in batches if using a pan).
• Arrange radicchio on plates or on a platter. Either drizzle the sauce over the radicchio or serve it in ramekins with each serving. Serve radicchio hot or at room temperature.