Balsamic-Marinated Radicchio with Fresh Ricotta |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Radicchio is a type of chicory with an alluring bittersweet flavor. The variety called Treviso, so named for its growing region in Italy, has tapering, wine-colored leaves. Its charm increases exponentially when it's cookedin this case, broiledand tossed with a sweet balsamic dressing. Fresh basil and a dollop of creamy ricotta round everything out. Ingredients:
2 tablespoons balsamic vinegar |
5 garlic cloves, smashed |
1 teaspoon fresh lemon juice |
1/2 cup plus 2 tablespoon extra-virgin olive oil, divided, plus additional for drizzling |
1 pound radicchio (preferably treviso), quartered lengthwise, or regular radicchio, cut into 2-inch wedges |
1/2 cup basil leaves |
1/2 pound fresh ricotta |
Directions:
1. Preheat broiler.
2. Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl.
3. Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes.
4. Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour.
5. Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio.
6. What to drink:Fontaleoni Vernaccia di San Gimignano '07
7. Cooks Notes: Radicchio can be marinated, chilled after 1 hour, up to 8 hours. Bring to room temperature before serving.
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