Hit the Tuesday farmers’ market this week and opted for a slight variation on the usual suspects. Tried two new recipes with a couple standbys: roasted fingerling potatoes and some tomatoes in balsamic vinaigrette.
After eating a version of this at Mario Batali’s Enoteca Otto in Vegas, I had to try it at home. The grill pan did the trick. I used fresh mozz, which was little watery, so I’d properly use the scamorza next time. Very nice!
- 4 (9-inch) heads Treviso radicchio
- 1/4 cup extra-virgin olive oil
- 1 cup coarsely grated smoked Scamorza cheese or smoked mozzarella (3 oz)
- 2 1/2 tablespoons balsamic vinegar
Prepare grill for cooking.
Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.
Cooks’ notes: •Gas-grill method: Grill radicchio, covered, over moderately high heat away from direct flame as above 20 to 25 minutes total.
•Grill-pan method: Grill radicchio in batches, without cheese, in a hot well-seasoned ridged grill pan, covered, over moderate heat. Transfer as grilled, cut sides up, to a baking sheet and keep warm in a 325°F oven. When all batches are grilled, sprinkle cheese over radicchio, then heat in oven until cheese melts.
I think we liked this better than the Braised Kale/Chard recipe that we’ve been loving for a long time. A little bit of butter goes a long way…
Sauteed Swiss Chard with Onions (from Epicurious)
- 3 pound green Swiss chard (about 2 large bunches)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 medium onions, halved lengthwise and thinly sliced
- 2 garlic cloves, finely chopped
Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Stack chard leaves and roll up lengthwise into cylinders. Cut cylinders crosswise to make 1-inch-wide strips.
Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Add chard stems and ribs, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, covered, stirring occasionally, until stems are just tender, about 10 minutes. Add chard leaves in batches, stirring until wilted before adding next batch, and cook, covered, stirring occasionally, until tender, 4 to 6 minutes. Transfer with a slotted spoon to a serving bowl.
· Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels.
· Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven.