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Radicchio Pate
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
Radicchio Pate Recipe at Cooking.com
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: 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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