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 pound 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
Trim and wash the leaves of the 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 and salt and pepper to taste. 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.
nutrition information per serving
806 calories; 40g total fat; 93mg cholesterol; 3030mg sodium; 76g carbohydrates; 12g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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