Balsamic-Marinated Radicchio with Fresh Ricotta

June 1, 2009

I picked this recipe out of the May 2009 issue of Gourmet magazine as an accompaniment to my Tuscan white beans.  It appealed to me because I had never cooked radicchio before and it sounded interesting – a combination of bitter radicchio, creamy ricotta, balsamic vinegar, and basil.

Balsamic-Marinated Radicchio with Fresh Ricotta Recipe

To prepare this recipe, you’ll need a head of radicchio (the recipe suggests Treviso radicchio, which is elongated, though I used the normal, spherical radicchio), two tablespoons of balsamic vinegar, five garlic cloves, one teaspoon of fresh lemon juice, a half cup of extra-virgin olive oil (plus a little extra), a small handful of shredded basil, and a third pound of fresh ricotta (the recipe calls for a half pound, but I didn’t use it all).

First, crush the garlic, then mix it in a bowl with the half cup olive oil, balsamic vinegar, lemon juice, and salt and pepper.

Preheat your broiler, then wash your radicchio and cut it into about eight wedges (I read the recipe incorrectly and only did four, which is the number if you have Treviso radicchio).  Rub the wedges with some olive oil then broil them, cut side up for about 4 minutes (turning half way through).  I think my wedges took 5 or 6 minutes; broilers can be touchy, so know how hot yours gets.  You want the wedges warm and slightly wilted.

Toss the warm wedges with the balsamic vinegar/olive oil/garlic/lemon juice mixture, then cover the bowl tightly with plastic wrap.

Let the radicchio steam for about an hour, tossing the mixture once or twice throughout.  When the radicchio has marinated, it can either be chilled for a few hours before serving (though warming up to room temperature again before doing so), or served immediately.

To serve, top a wedge of radicchio with a spoonful of fresh ricotta (mine obtained from the excellent Angelina’s at Findlay Market), sprinkle on some shredded fresh basil, then pour just a little of marinade on top.

How was it?

Excellent – my girlfriend keeps asking me to make it again.  The radicchio is bitter but is tempered by the balsamic vinegar.  The garlic flavor is strong (perhaps a bit too strong) and the olive oil is a natural background flavor.  I think the ricotta makes the dish special, as its texture, coolness, and smooth taste is completely in contrast to the warm, bitter radicchio and vinegar.

I highly recommend making this with the Tuscan white beans – they go together well and make an impressive summer dinner.  Both are pretty easy too.  They require a small amount of work at the beginning, and then lots of waiting (marinating or simmering).

No-Look Cooking

Recipe

• Broil radicchio wedges with olive oil
• Marinate/steam for an hour in balsamic vinegar, olive oil, garlic, and lemon juice
• Top with ricotta and basil

Cooking Techniques

• Broiling Cabbage/Lettuce Sort of Vegetables: wedges, olive oil to coat, 4-5 minutes
• Steaming: Steam just broiled vegetables in a bowl under plastic wrap to marinate or finish cooking

Printable Recipe

Ingredients

• 1 pound radicchio, preferably Treviso, washed and cut into wedges
• 2 Tablespoons balsamic vinegar
• 5 garlic cloves, crushed
• 1 teaspoon fresh lemon juice
• 1/2 cup extra-virgin olive oil, plus extra
• Small handful shredded basil leaves
• 1/3 – 1/2 pound fresh ricotta
• Salt and pepper

Recipe

1. Mix the vinegar, garlic, half cup olive oil, lemon juice, and about a half teaspoon each of salt and pepper in a large bowl.
2. Preheat the broiler, then rub your radicchio wedges with some olive oil.  Broil the wedges, cut-side up and turning once, until they are warm and slightly wilted (3-6 minutes).
3. Toss the radicchio wedges in the marinade, then cover the bowl tightly with plastic wrap.  Let the radicchio marinate for about an hour, tossing it a couple times along the way.
4. The radicchio can then be chilled for a few hours (returning to room temperature before serving) or served immediately.  To serve, top a wedge of radicchio with a spoonful of fresh ricotta and some shredded basil, then pour just a small amount of the marinade over top.  Enjoy!

Posted in Recipes |