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Radicchio Pate

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Source: The Italian Gourmet

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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
Yield:  Serves 4

Radiccio is usually served raw as a salad, or cooked on a grill, or sometimes in a risotto. But this typically Italian vegetable, characteristic of the region in the triangle between Treviso, Padua and Venice, lends itself to many other methods of preparation.

RECIPE INGREDIENTS

1 lb. radicchio

1 teaspoon powdered or 2 leaves unflavored gelatin

2-3 tablespoons water

2 tablespoons dry marsala or dry sherry

2 tablespoons cognac

3 tablespoons butter; melted

salt and freshly ground pepper

Hot, buttered toast, for serving

DIRECTIONS

Trim and wash the leaves of radicchio and dry them thoroughly, then blanch them for a few moments in boiling salted water. Pat dry on paper towels.

Dissolve the gelatin in the water in a small saucepan over low heat, then add the Marsala and Cognac.

In a food processor, combine the radicchio, gelatin, melted butter, salt and pepper. Blend until the mixture is smooth.

Transfer to a sheet of foil and roll up into a cylinder. Refrigerate for 3 to 4 hours, until firm. Slice and serve with toast.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 4

Calories:

806

Fat. Total:

40g

Fiber:

12g

Carbohydrates, Total:

76g

Sodium:

3030mg

% Cal. from Fat:

45%

Cholesterol:

93mg

Protein:

20g

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