Raddichio.. thats just ridiculous

Raddichio… radiculous name.. I know. I’ve had my fun with it. You should too.  But on a more serious note, this stuff is hella pretty, tasty (a bit bitter), and again nutritious. Guess what else, its in season, in New York (we are what matters right?).  My first interaction with raddichio was at a restaurant called Chardonnays in Cranston RI ( I loved that place).  I had seen it in passing during culinary school, but we hadnt met formally until Chardonnays.  When we did meet all I could do is stand there in awe  with my mouth open….(insert fly), thinking this is too beautiful to eat.  Since it was on the regular menu at Chardonnays I knew one day we’d have our day in the sun.  When that day came I knew I would never be the same.  It had been slightly charred, and tossed in a light vinaigrette. Soon it  had become part of an antipasto with house marinated veggies, cheese, complete with crustini.  Little did I know back then that raddichio was a world of nutrition in itself.  Each head is fat free, a good source of vitamin K , vitamin C, and folate (“Fruits and veggies,” 2013).   It looks gorgeous, its  good for you, nice flavor (bitters), thats a good deal all around.  Here’s a fab recipe form the Cooking Channel  with Raddichio at center stage.  Enjoy!


Chef Will

TOTAL TIME:4 hr 15 min
Prep: 10 min
Inactive Prep:4 hr
Cook: 5 min
YIELD :12 stuffed radicchio leaves
LEVEL: Intermediate


  • 3 scallions, finely chopped
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
  • 12 radicchio leaves, cleaned


            Special Equipment: a deep-fry thermometer In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes. Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well. Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight. To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goat cheese in each leaf. Drizzle with additional herb mixture and serve.


Fruits and veggies more matters. (2013). Retrieved from http://www.fruitsandveggiesmorematters.org/radicchio

De Laurentiis, G. (2013). Goat cheese and herb stuffed radicchio leaves . Retrieved from http://www.cookingchanneltv.com/recipes/giada-de-laurentiis/goat-cheese-and-herb-stuffed-radicchio-leaves.html


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