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Radicchio Pate

Source: The Italian Gourmet
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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
  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.
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
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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