Radiant Radicchio Recipes
Jun 28, 2022
Radicchio is a member of the chicory family, a group of cabbage-like, leafy vegetables that are known for their spicy bitterness. It gives a full flavoured hit to simple salads, pasta and is incredible sautéed as a side to give any meal an elevated lift.
We have compiled a few of our favourite recipes for you to try this season.
Vegan Baked Polenta with Radicchio
Creamy polenta, vegan cheese blend, and flavoursome radicchio meet in this vegan meal. This is an adaptation of a popular dish from the Lombardy region of Italy. It typically uses fatty cheeses and butter - feel free to use these ingredients if you prefer. However this version offers all the flavour without animal fats, making it perfect for vegans, vegetarians or those with dietary needs such as dairy intolerances.
• 3 teaspoons olive oil, divided
• 1 ½ cups vegetable broth
• 1 ½ cups water, divided
• ¾ cup unsweetened oat milk
• 1 ½ cups medium grind, whole-grain cornmeal
• ½ cup sliced yellow onion
• ½ cup shredded carrot
• 1 medium head radicchio, cored and thinly sliced
• ½ teaspoon coarse ground black pepper
• ½ teaspoon ground turmeric
• 3 slices vegan smoked Gouda
• 3 ½ ounces vegan shredded mozzarella
Preheat the oven to 180C degrees. Grease an 8x8-inch baking pan with 1 teaspoon olive oil.
Combine vegetable broth and 1 cup water in a large pot and bring to a boil over high heat. Reduce heat to medium and keep at a low boil. Pour in unsweetened oat milk and bring to a boil. Sprinkle in cornmeal, whisking constantly to avoid clumps from forming. Reduce heat to medium-low and continue stirring until polenta begins to thicken. Add more water if needed. Stir until polenta has softened and thickened, about 20 minutes.
Meanwhile, heat remaining 2 teaspoons olive oil in a skillet. Add onion and carrot. Sauté until vegetables have just begun to soften. Add radicchio and sauté until wilted. Season with pepper and turmeric. Cook until vegetables are tender and cooked throughout, about 5 minutes.
Spread out 1/2 of the polenta in the greased baking dish. Evenly layer 1/2 of the vegan Gouda and 1/2 of the vegan mozzarella on top. Top with 1/2 of the radicchio mixture. Repeat layers with remaining polenta, cheeses, and radicchio mixture.
Bake in the preheated oven until cheese has melted and is bubbling, about 20 minutes. Allow to rest for 5 minutes before serving.
Grilled Radicchio Salad
This is a the perfect warm winter's day lunch or side dish for dinner. It is guaranteed to be a smash when you want something warm but don't want to heat.
• 2 tablespoons olive oil
• 1 head radicchio, halved or quartered if large
• 6 mushrooms, thickly sliced
• ¼ cup walnuts
• ¼ cup cashews
• 2 tablespoons blue cheese salad dressing, or to taste
Preheat BBQ or griddle iron for medium heat and lightly oil the grate.
Pour 1/2 tablespoon olive oil onto a plate. Place radicchio cut-side down onto the plate to coat in oil. Pour remaining 1 1/2 tablespoons olive oil in a bowl; add mushrooms, walnuts, and cashews and toss to coat.
Place oiled radicchio cut-side down onto the preheated grill and cook for approx 3 to 5 minutes. Longer if you prefer a softer more wilted result
Meanwhile, pour mushroom-nut mix into a grilling pan. Cook on the preheated grill until mushrooms have softened, 3 to 5 minutes.
Let grilled radicchio halves cool slightly; cut in half again to make quarters or eighths and place on a serving plate. Top evenly with mushroom mixture and blue cheese dressing.
Italian Chopped Salad
This Italian chopped salad is very hearty including chickpeas, avocado, radicchio, tomatoes, salami, olives, cucumber, radish, broccoli, carrots, and provolone cheese.
• 1 (15 ounce) can garbanzo beans, drained
• ½ pound provolone cheese, cut into 1/2-inch cubes
• 3 ounces dried salami, cut into 1/2-inch cubes
• 1 romaine heart, diced, bitter parts discarded
• 1 head radicchio, diced
• ¼ head broccoli, diced
• 1 pint cherry tomatoes, halved
• 1 hothouse cucumber, peeled and diced
• 1 carrot, peeled and diced
• 3 radishes, diced
• 10 pitted kalamata olives
• 1 avocado, diced
• 5 tablespoons olive oil
• 1 lemon, juiced
• 1 tablespoon Dijon mustard
• 1 tablespoon white wine vinegar
• 1 tablespoon liquid amino acids
• 2 teaspoons kosher salt
• ½ teaspoon freshly ground black pepper
• 5 sprigs oregano, leaves only
Combine garbanzo beans, provolone cheese, salami, romaine, radicchio, broccoli, tomatoes, cucumber, carrot, radishes, and olives in a large mixing bowl. Gently mix in avocado.
Combine olive oil, lemon juice, Dijon mustard, vinegar, liquid amino acids, salt, and pepper in a lidded jar. Cover the jar and shake to mix. Add oregano and close the jar; shake vinaigrette well.
Add 2/3 of the vinaigrette to the salad and toss; taste salad before adding more. Plate and serve.
Pasta with radicchio and balsamic
For the pesto
1 garlic clove, peeled
1 small bunch of oregano or marjoram, leaves picked
1 small bunch of parsley, leaves picked
70ml extra virgin olive oil, plus 1 tbsp
For the dressing
2 tbsp thick balsamic vinegar (or normal balsamic mixed with honey)
1 red chilli, finely chopped
1 garlic clove, peeled
Zest of 1 orange
For the pasta
2 head of radicchio, cut lengthways into quarters or eighths according to size
400g strozzapreti or fusilli pasta (or pasta of your choice)
50g parmesan or vegetarian Italian hard cheese
Toast the walnuts in a pan for a few minutes, until golden, then bash them in a mortar with the garlic and a good pinch of sea salt until you have a thick paste.
Add the herbs and bash again, then add 70ml of the oil and mix the whole lot together to form a deep-green pesto slick. Taste and season with a bit more salt and pepper, if needed.
Make the dressing: in a big bowl, mix the balsamic, chilli, garlic, orange zest and the extra tablespoon of oil.
Bring a pan of salted water to a boil, add the pasta, cook to packet instructions (until al dente), then drain, reserving a little of the cooking water for later.
As the pasta cooks, heat a griddle pan and grill the radicchio until charred on one side only, then toss in the dressing while it is still hot. Once the leaves are cool enough to handle, shred roughly.
Put the drained pasta back into the pan, add some of the pesto and mix well. Add enough cooking water to loosen to a creamy sauce, then add the shredded radicchio and serve with lots of grated cheese.
Totally Radicchio Mac N Cheese
Now something for the kids and the big kid in all of us! No calorie counting with this one just pure joy and comfort with a twist!
• 1 packet shell pasta
• 2 tablespoons olive oil
• 1 pound sliced cremini mushrooms
• 1 small red onion, diced
• salt and ground black pepper to taste
• 1 large head radicchio - halved, cored, and thinly sliced
• 4 cloves garlic, minced
• 2 tablespoons minced fresh sage
• ¼ cup butter
• ¼ cup all-purpose flour
• 2 cups milk
• 3 cups grated Asiago cheese
• 1 ½ cups heavy whipping cream
• 1 ½ cups freshly grated Parmigiano-Reggiano cheese, divided
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup panko bread crumbs
Bring a large pot of lightly salted water to a boil. Cook shell pasta in the boiling water, stirring occasionally until still firm to the bite, about 9 minutes. Drain.
Preheat oven to 175C degrees . Butter a 9x13-inch baking dish.
Heat olive oil in a large pot over medium heat. Add mushrooms, onion, and salt and pepper to taste. Cook and stir until mushrooms have browned and onion is translucent, about 7 minutes. Add radicchio, garlic, and sage; cook until radicchio has wilted and garlic is fragrant, about 3 minutes. Remove from heat and stir in pasta.
Melt butter in a saucepan over medium-high heat. Whisk in flour; cook until foaming. Pour in milk, whisking constantly, until mixture comes to a boil and thickens, about 5 minutes. Remove from heat; whisk in Asiago cheese, heavy cream, 1 cup Parmigiano-Reggiano cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until sauce is melted and smooth.
Pour sauce over pasta mixture; stir until thoroughly combined. Transfer to prepared baking dish. Top with remaining 1/2 cup Parmigiano-Reggiano cheese and panko.
Bake in the preheated oven until bubbly, about 30 minutes. Broil until topping is golden brown, about 1 minute.
Add mushrooms and some white wine to the sauté and some nutmeg to the bechamel sauce for some extra depth.