Radicchio Soup

The bitterness of the radicchio is offset by the sweetness of the aged balsamic vinegar for a simple yet elegant soup.

INGREDIENTS
3   tablespoons olive oil, divided
1   small white onion, chopped
2   ribs celery, diced small
3   cloves garlic, minced
4   cups chicken broth
1   small Yukon Gold potato,peeled and diced (1/2 cup)
3   teaspoons aged balsamic vinegar
     salt and black pepper to taste
1   head Royal Rose radicchio, chopped small

METHOD
In a large sauce pan, add 1 tablespoon olive oil and warm over medium heat. Add the onions and celery and simmer for 5 to 6 minutes until tender and translucent. Add the garlic and simmer for 1 minute before adding the broth and potato. Bring to a boil, reduce the heat to a simmer and cook for 8 to 10 minutes until the potatoes are tender. Working in batches if necessary, remove to a blender r food processor and puree.

Remove the puree to a clean sauce pan and add the balsamic vinegar and season to taste. Reduce the heat to low. Ina large skillet, add 2 tablespoons of olive oil and heat over medium high. Add the radicchio and simmer until it is very tender, about 7 to 8 minutes. Remove from the heat and stir into the potato soup.

Remove from the heat, divide into individual serving bowls and serve.  Pair the 4 large or 6 medium servings with TRE Merlot or Private Reserve Chardonnay.

Pasta with Radicchio and Bacon

A great recipe from the folks at Royal Rose LLC, Salinas, California, growers of Radicchio, Treviso and Castelfranco. They supplied the Radicchio for this recipe and have inspired me to generate my own recipes using their products elsewhere in this blog.



INGREDIENTS
4    strips of lean bacon, cut into small strips
2    tablespoons olive oil
1    head Royal Rose Radicchio or Treviso
3    cloves garlic, minced
¾   pound dry pasta such as penne, fusilli, or others
¼   cup chopped flat leaf parsley for garni

METHOD

Before doing anything else, soak the Radicchio in cold water for 15 minutes, drain and coarsely chop. In a large sauce pan, bring 5 quarts of water to a boil for the pasta. In a large skillet on medium heat, cook the bacon until crisp. Remove to a paper towel to drain. Reserve 1 tablespoon of the bacon drippings in the skillet. (Do not pour the remainder of the drippings down the sink – dispose of in some other manner.)

Pour the olive oil into the skillet and add the Radicchio and the garlic. Saute over medium heat until thoroughly cooked. Meanwhile, cook the pasta in the 5 quarts of boiling water until al dente according to package directions. Drain the pasta and toss into the skillet with the Radicchio and garlic. Add the bacon bits and flat leaf parsley, season to taste and serve immediately.

OPTION

If opposed to bacon, skip that step, add 1 tablespoon of olive oil to cook the Radicchio, and add ¼ teaspoon aged Balsamic vinegar when mixing the pasta and Radicchio together.
 

Radicchio and Treviso Romanesco

INGREDIENTS

½   head Radicchio di Chioggia, chopped medium coarse

½   head Treviso, chopped medium coarse

½   bulb fennel, sliced very thin (use a mandolin if possible)

1    small white or torpedo onion, sliced thinly or ½ red onion, also sliced

2    chile peppers, Fresno, Anahein or Banana Sweet, seeds removed and chopped small

3    tablespoons olive oil

3    tablespoons chopped Italian parsley

1    tablespoon vinegar; fig balsamic, sherry, or pomegranate

½   cup Mediterranean olives; green, black or kalamata, pitted if possible

METHOD

In a large skillet, heat the olive oil over medium heat and add the chopped and sliced vegetables. As the mixture cooks, stirring frequently, add the chopped parsley and the vinegar. When the vegetables become tender, add the olives and cook for a few more minutes. Remove from the heat, season with artisan salt and pepper and serve immediately.

Serve with grilled sausages, roasted chicken or farfalle pasta. The earthiness and natural acidity of the Guglielmo Private Reserve Sangiovese beautifully complements the bold flavors of the Radicchio and Treviso and the richness of the olives.