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Radicchio Pesto

Most of us are used to seeing Radicchio in salad but did you also know it can be used to make a variety of spreads?! We love pesto for so many reasons-it’s light yet full of so much flavor! We wanted to add some flare to our traditional pesto by adding radicchio instead of basil-and let us tell you, it’s delicious! Slightly bitter and so savory, it’s the perfect spread to enjoy with toasted bread, grilled vegetables or pasta.

Just four simple ingredients-radicchio, olive oil, walnuts and parmesan!

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Radicchio Pesto Spread

Ingredients

  • ½ head Radicchio
  • ¼ cup grated parmesan cheese
  • ¼ cup walnut
  • ¼ cup extra virgin olive oil
  • Ground pepper
  • Slices of toasted bread

Instructions

  1. Wash radicchio and shred thinly.
  2. Add chopped walnuts, grated parmesan, Radicchio and garlic to food processor and pulse
  3. Drizzle extra virgin olive oil and pulse ingredients
  4. Serve on slices of toasted bread and enjoy!
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Red, White & Blue Salad

It’s Memorial Day Weekend and we’re planning all of the yummy red, white and blue dishes we’re going to make! If your looking for something fresh to add to your meal, this Red, White and Blue salad is the perfect addition to your barbeque! Fresh berries and crisp radicchio make for the best light salad for your holiday weekend.

Berries, fresh greens and nuts make for the perfect summer salad!

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Red White and Blue Salad


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Ingredients

  • 34 cups of fresh roa=maine lettuce or Tuscan kale
  • 1 head of Radicchio
  • about 1/2 cup of fresh blueberries
  • about 1/2 cup fresh strawberries cut in small chunks
  • 1 oz Crumbled Feta
  1. 1 tbsp. Sweet Poppy Dressing
  • 1/2 cup vegetable oil or light olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup sugar
  • 1 teaspoon poppy seeds
  • 1 teaspoon dried mustard
  • 1 teaspoon salt

or Onion poppy dressings

  • 1/3 cup cider vinegar
  • 1/2 cup sugar
  • 1/2 large sweet onion, cut into wedges
  • 1 teaspoon ground mustard
  • 1 cup canola oil
  • 1 teaspoon poppy seeds

Instructions

  1. Rinse the leaves and dry, then cut or tear them into small pieces and place them in a large salad bowl.
  2. In a small bowl, whisk vinegar, Dijon, garlic, salt & pepper, let sit to emulsify. Then slowly mix in olive oil.
  3. Toss with enough dressing to coat eh leaves but not drown and serve.

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Slow Cooker Pork and Radicchio Tacos

Cinco de Mayo is almost here and we’re getting excited for all the delicious food we’re going to eat-especially tacos! To us, tacos are some of the most perfect foods; the options and varieties of toppings are endless and full of so much flavor. We wanted to add a little radicchio to our fiesta and let’s just say that slow cooker pork and radicchio are a delicious duo! The spices and flavorful pork pairs perfectly with crisp radicchio. We made two different types of tacos for our meal-slow cooker pork tacos in a corn tortilla shell topped with radicchio and then we substituted the corn tortilla for a radicchio shell for a lighter option. Try out both and enjoy!

Radicchio and pork pairs perfectly!
Our Sous-Chef JJ was not afraid to snack on some chips and salsa before making the tacos!
Use the radicchio leafs as tacos shells for a light option!
Enjoy your fiesta!

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Slow Cooker Pork and Radicchio Tacos


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Ingredients

For the meat:

  • 3 1/2 pound pork shoulder roast
  • 2 tablespoon olive oil
  • 4 tablespoons chili powder
  • 2 tsp. salt
  • 1 tbsp brown sugar
  • 2 tsp cumin
  • 1 tsp cayenne 
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/4 tsp cinnamon
  • pinch of ground cloves

For the Toppings:

  • 2 heads of radicchio/castelfranco
  • 2 avocados
  • 1 bunch of cilantro
  • 1 bunch of radishes
  • 4 limes
  • 1 container of salsa
  • 1 container of cotija cheese

Instructions

  1. Mix the chili powder, salt, brown sugar, cumin, cayenne, onion powder, garlic powder, cinnamon and cloves.
  2. Cover the pork shoulder with the blend of spices and let sit for 1 hour.
  3. After, brown the roast  in a pan with olive oil
  4. Cook the roast in a slow cooker or crock-pot for 8 hours
  5. Using a fork, pull the meat apart into shreds
  6. Add toppings and enjoy!

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Rigatoni with Radicchio

Who doesn’t love a good pasta recipe?! Pasta is a great option for any occasion and we find ourselves making a lot of it lately! We wanted to make something that spiced up our traditional pasta with Radicchio yet used things that we might already have around the kitchen. We found this rigatoni with radicchio recipe in the cookbook Cook Beautiful and we fell in love with it! Not only is it so simple to make but is the perfect light dish and full of so much flavor. Make it for a light lunch or dinner!

We had our sous-chef JJ help us in the kitchen!
All you need is pasta, radicchio, parsley, lemon, bread crumbs, bacon and cheese!
Parsley and lemon add so much flavor to a pasta!
Mangia!

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Rigatoni with Radicchio


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Ingredients

  • Rigatoni Pasta
  • 1 head of Radicchio
  • 1 bunch of parsley
  • 1 lemon
  • 1 cup of breadcrumbs
  • pancetta or bacon
  • 1/2 cup grated pecorino cheese
  • 3 cloves of garlic cloves
  • 5 tablespoon of olive oil

Instructions

  1. Boil the rigatoni pasta in water with salt
  2. Fry the pancetta or bacon until cooked; chop into small peices
  3. Slice radicchio finely; chop parsley finely
  4. Heat the olive oil in a pan and saute garlic. After saute the radicchio in the olive oil until barely wilted
  5. Once the pasta has boiled for 30 minutes, strain and add to a bowl; save some of the starchy water to add to the pasta after
  6. While still warm in a bowl, add radicchio and olive oil and cheese. Add 1/4 cup of starchy water used to cook the pasta noodles and mix. Add lemon juice and lemon zest and half of the amount of bacon, parsley and breadcrumbs and mix.
  7. Top the rest of the bacon, parsley and breadcrumbs on the pasta and serve!

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Spring Salad

Spring has sprung! A new season means new fresh veggies to add to our salads-and we’re a big fan of these! Firstly watermelon radishes may be some of the prettiest veggies we’ve ever seen- just look at them! Add some fennel and carrots and voila, you have the best light and colorful salad. Make this pretty spring salad to brighten up your day!

This salad prep is almost too pretty to eat!
Crisp fennel, radishes and carrots make a perfect light salad!

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Spring Salad


Scale

Ingredients

Salad:

  • 1 head of radicchio
  • 1 head of castelfranco
  • 1 bunch of watermelon radishes
  • 1 fennel bulb
  • 1 bag of colorful carrots

Dressing:

  •  3 tbsp. apple cider vinegar
  • 3 tbsp. extra virgin olive oil
  • 1 tsp. minced shallot
  •  salt to taste

Instructions

  1.  Tear Radicchio and Castelfranco leaves and place on a plate.
  2.  Slice radishes, fennel and carrots very thinly and place on the plate.
  3.  For dressing: mix apple cider vinegar, olive oil, minced shallot and salt.
  4. Add pistachios and grate parmesan cheese.
  5. Drizzle dressing and toss.
  6. Enjoy!

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Gnocchi with Radicchio & Gorgonzola Sauce

Maybe it’s just us…. but I think carbs may be our love language. Lasagna, gnocchi, spaghetti, pizza, bread-it’s what we live for! Another love of ours is cooking, especially making things homemade as much as possible. However as much as we love making things from scratch, life gets busy and it’s tempting to grab something fast and easy instead of putting in the extra time and energy. However in light of the current situation, let’s just say that we have more time on our hands than before. We’ve been talking about making homemade gnocchi for a while however with the business of life, it always seemed to be pushed to the back-burner. We figured their is no better time than now to whip up some of the dishes we’ve been dying to try-so homemade gnocchi it is. Honestly, I don’t know what ‘s better-the process of making the gnocchi or the gnocchi itself! Through this experience we were able to:

  1. Make one of our favorite recipes from scratch (and we definitely learned a lot!)
  2. Spend some quality time together
  3. Eat some delicious food!

We encourage you to do the same- learn a new skill, try something new, make a new recipe (we highly recommend trying this radicchio gnocchi because its delicious!) and utilize this time for all the things you’ve been wanting to do at home. We hope your all staying safe and healthy with yummy food.

We developed our homemade gnocchi recipe from an Italian cooking class we took back in 2010 (a decade ago!) with some pointers from Marc Vetri. His cookbook on homemade pasta is very informational and well written.

Boil the potatoes.
Rice the potatoes while their hot to remove access moistier.
All you need is the riced potatoes, egg and flour!
Mix until it forms into a dough.
Form dough into sausage-like rolls and cut the rolls into small squares.
Press the gnocchi into your fork to form them with the appearance of a ridged pattern.
Radicchio and gorgonzola makes for a tasty sauce!
Radicchio and gorgonzola makes for a tasty sauce!
Voila! Top with chopped walnuts and parmesan cheese.
Buon appetito!

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Gnocchi with Radicchio & Gorganzola Sauce


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Ingredients

Homemade Gnocchi:

  • 1 lb Russet Potatoes
  • 1 cup flour
  •  1 egg yolk 

Radicchio & Gorgonzola Sauce:

  •  1 head of radicchio
  •  1/4 cup of milk
  •  10 oz of gorganzola cheese
  • 3 tbs butter
  • 1/3 cup of chopped walnuts
  •  grated parmesean (topping)

Instructions

Homemade Gnocchi:

  1. Cook potatoes in the skins. Rice the potatoes when the potatoes are still hot to allow access steam to escape. ( to much moisture in the potatoes will make gummy gnocchi).
  2. Mix riced potatoes, egg and flour into a dough.
  3. Cut the dough into pieces and then shape the pieces into sausage-like rolls that are the thickness of a finger. Cut these into pieces 1 inch long.
  4.  Press each piece with your thumb against a fork- this should give each piece  the appearance of a shell with a ridged pattern on it’s back.
  5.  In a pot, bring water to a low boil and place the gnocchi in the pot. After some time, some of gnocchi will float and some will not. The gnocchi should cook for 3-5 minutes depending on the size. Remove the gnocchi with a perforated spoon and let cool.

Radicchio and Gorgonzola Sauce:

  1. Slice radicchio thinly 
  2. Place in a frying pan with water and blanche for minutes
  3. Add cheese, milk and butter to the radicchio and let cook for 10 minutes. Add walnuts.
  4.  Mix with gnocchi. Sprinkle parmesan cheese and walnuts and serve!

 

Notes

  • This recipes makes about 4 small servings.
  • Russet potatoes are perfected due to the fact that they don’t have hold moisture and tend to be dry. If you are using another type of potatoes (for example a yellow skin potato), add an extra 1/2 cup of flour.
  • As for moisture, we’ve read that it’s important to try to reduce the amount of moisture in each step. Cook potatoes with skin, peal, and rice the potatoes when they are still warm to release steam.  
  •  If gnocchi has a gummy texture after boiling, sauté the gnocchi in a frying pan with sauce or bake in the oven with olive oil for 5-8 minutes with sauce. 

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Corned Beef & Radicchio Panzanella

St. Patrick’s Day is the perfect excuse to make our favorite Irish classic corned beef! Normally for our celebrations we would make Corned Beef and Cabbage or Corned Beef Hash however, I think this may be our new favorite St. Patty’s Day dish!
We found this Corned Beef & Radicchio Panzanella recipe from the blog Simply Scratched and let us just say that you will want to try it out! Not only does this salad have radicchio (our favorite) but is so filling, full of flavor and pairs perfectly with a chilled Guinness. Make this for your upcoming St. Patty’s Day feast and enjoy!

Place Radicchio and bread to a large bowl.
Add the roasted Brussel sprouts to the mixture.
Add cubed corned beef ( can be prepared the day of or before)
Drizzle dressing and add parsley and chives.
Toss and serve!
Pairs perfectly with a chilled Guinness!

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Corned Beef & Radicchio Panzanella

This is the perfect salad to make with your leftover St. Patrick’s Day corned beef! 


Scale

Ingredients

Panzanella:

  • 1/2 head of Radicchio
  •  8 cups of cubed franchise bread (artisan bread like ciabatta)
  • 1lb of Brussel sprouts
  • 1/2 yellow onion
  • 6 to 7 ounces leftover corned beef, diced
  • parsley & chives (to taste & garnish) 
  • olive oil

Horseradish Dijon Vinaigrette:

  • 2 tbs Dijon mustard
  • 2 tsp Horseradish
  • 2 tbs Red wine vinegar
  • 1/4 shallot, minced 
  • 2 tbs honey
  • 1/4 cup olive oil
  • black pepper to taste 

Instructions

  1. Pre Heat oven to 400 degrees.
  2. Lightly coat cubed bread with olive oil on a baking sheet and bake for 8 to 10 minutes or until lightly golden. 
  3.  Roughly chop yellow onion and slice the Brussel sprouts in half. Add to a baking sheet and toss with olive oil and roast in oven for 20 minutes.
  4.  In a large bowl, toss toasted bread, chopped radicchio, corned beef, roasted Brussel sprouts and onions.
  5. For dressing, whisk all ingredients: Dijon mustard, red wine vinegar, horseradish, shallot, honey, olive oil, salt and pepper to taste. 
  6.  Drizzle dressing and add snipped chives and minced parsley.
  7. Toss and serve. Enjoy!

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Radicchio Arancini

If you thought radicchio risotto was good- we’ve got a treat for you! When they say “anything fried tastes good” it’s mostly true but is especially true for radicchio risotto! With Mari Gras being tomorrow, we wanted to find an appetizer that was delicious, hearty and had radicchio-and we think Radicchio Arancini (or fried radicchio risotto) is the perfect dish to bring to your Mari Gras celebration! Make a batch (or a couple because these things go fast!) and celebrate with your favorite people. Mangia!

Prep the radicchio risotto- it can be made the day of or ahead of time!
Add the cheese, bread crumbs, eggs and parsley to the radicchio risotto (make sure the risotto is cool).
Form the radicchio risotto mixture into balls, roll in breadcrumbs and fry!
Grate some pecorino cheese on top.
Mangia!

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Radicchio Arancini


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Ingredients

For Risotto:

  • 1 head Joe’s Radicchio, washed, cored,  & thinly sliced
  • ½ red onion, finely chopped
  • 2 garlic cloves, minced
  • 4 tbsp butter
  • 1 ½ cups Arborio
  • 1 cup white wine
  • 4 cups vegetable stock
  • ½ cup Parmesan cheese, finely grated (optional)
  • Salt and pepper to taste

For Fried Risotto Balls:

  •  2 cups of prepared radicchio risotto
  • 3 eggs
  • 1 1/2 cups pecorino cheese
  • 1/2 cup Parmesan cheese
  • 3 cups of breadcrumbs
  • 1 bunch of parsley
  • Light olive oil for frying
  • salt and pepper to taste

Instructions

For Risotto:

  1. Sauté the onion, radicchio, garlic, and salt with butter over a medium low heat in a deep pan for 5 minutes. Add rice and cook until translucent around the edges.
  2. Turn heat up to med high & add the white wine. Let simmer rapidly until the liquid has evaporated.
  3. Turn heat back down to med & add stock, a cup at a time, letting the rice absorb most of the liquid before adding. This takes  approximately 35 minutes.
  4. Risotto rice is ready when al dente, not too hard or too soft. Remove from heat and let cool. 

For Risotto Balls:

  1. In a large bowl, add risotto (make sure it’s cooled to room temperature), parsley, parmesan and pecorino cheese, eggs and 2 cups of breadcrumbs.
  2. Roll into small circular shapes into your hand. The risotto balls should hold their shape and not fall apart when frying (if doing so, add another egg). Put the remaining bread crumbs on a plate and cover the risotto balls with breadcrumbs.
  3. In a medium pan, heat olive oil. Place risotto balls in the pan and fry on low heat. Turn frequently until risotto balls are golden on all sides. Remove and drain with a paper towel. Repeat process until mixture is finished.
  4.  Serve with marinara sauce and mangia!

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Valentine’s Day Salad

Roses are red, Violets are blue

We love Chicories, how about you?!

Okay so maybe that isn’t the most romantic poem around-but we just have to share our love for radicchio! Valentine’s Day is the perfect day to show and share love and we can’t think of a better way to do that, than with food (especially with Radicchio). Make this salad for your Valentine and spread the love!

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Valentine’s Day Salad


Scale

Ingredients

Salad:

  • 1 head of Radicchio
  • 1 head of Radicchio Rosa (pink radicchio)
  • 3 beets
  • 1 bunch of radishes
  • 1 red onion
  • feta cheese

Red Wine Vinaigrette:

  • 1/2 cup olive oil
  • 1/4 cup wine wine vinegar
  • 2 teaspoon honey
  • salt and pepper to taste

 

Instructions

  1. Wash radicchio and radicchio rosa and dry. 
  2. Tear the leaves into smaller pieces and add to a large bowl.
  3. Cut beets, radishes and onion and add to the bowl.
  4. Add feta cheese and dressing to the salad and toss.
  5. Serve and enjoy!

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Radicchio Cake

When most people think of Radicchio and cake, they normally don’t think of the two together-however we’ve got a treat for you! This Radicchio cake, or Torta di Radicchio in Italian, is sweet (but not too sweet) with a slight citrus flavor and is perfect to enjoy for desert or an afternoon treat. Plus, it has radicchio in it, so it has to be healthy right?! Spread the love and make this for your special someone this Valentine’s Day!

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Radicchio Cake


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Ingredients

 Cake:

  • 1 stick softened butter
  • 2/3 cup of sugar
  • 1 lemon, zested
  • 5 ounces head of Radicchio
  • 3 eggs
  • 1 pinch nutmeg
  • 1 tsp vanilla extrace
  • 1 cup of flour
  • 2 tsps baking powder

Glaze:

  • 1.5 cup of powder sugar
  • 1 tsp of butter
  • 1/3 cup of milk
  • 1/2 tsp. vanilla

Instructions

  1. Heat the oven to 350°F
  2. Boil water in a saucepan and add 2 tsps of sugar and juice from lemon. Take the radicchio leaves from the head and blanch in the boiling water for 2 minutes. Drain and chop finely. 
  3. Cream the butter and sugar in a bowl, adding in the eggs. Add the lemon zest, vanilla, nutmeg, and  mix. Fold in the flour and baking powder. When combined, add in the radicchio.
  4. Pour the batter into a cake tin and bake for approximately 35-40 minutes or until golden brown. Let cool before removing from the tin.
  5. For the glaze: mix softened butter, powdered sugar, milk and vanilla and mix until blended. Drizzle on cake and enjoy!

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Cutlets with Radicchio Salad

Nothing gives us sweeter memories than the smell of our grandma making cutlets. Birthday celebrations, special dinners at Mema’s (our grandma) or just classic Italian lunches with the family-cutlets were always a part of it. The recipe was passed down from our Noni and has become a favorite meal in our family. Being Italian, we also love our chicories and we’ve found that the two pair perfectly! This light yet flavorful salad is so fresh and easy to make and is perfect to enjoy with cutlets. Make this meal for your next celebration or family get-together!

From our grandma’s kitchen to yours!
Cover the slices of pork with eggs and breadcrumbs
Fry for 2-3 minutes on each side (or until golden brown)
Serve with our beautiful chicory salad!
Mangia!

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Cutlets with Radicchio Salad


Scale

Ingredients

Cutlet:

  •  1 pork loin 
  • 3 eggs, lightly beaten
  • 2 cups of breadcrumbs (we used homemade but you can use store-bought)
  • salt
  •  oil for frying (we used olive oil however any cooking oil would work) 

For the Radicchio Salad:

  • 1 head Radicchio
  • 1 head Castel Franco
  • 1 Fennel bulb
  • parmesan cheese 
  • 1/2 lemon
  • 1/2 lemon juice
  • 2 tbs red wine vinegar
  • 2tbs olive oil
  • salt and pepper

 

Instructions

  1. Slice pork loin and place the meat in between two pieces of parchment paper. Use a meat tenderizer to flatten each piece. 
  2. Layout breadcrumbs, eggs and flour.
  3. Cover both sides of the pork in flour. Next, dip the pork in the egg making sure it is fully coated. Then place the pork in the breadcrumb mixture, pressing the mixture well onto both sides. Repeat with all pieces of pork.
  4. Heat the oil over medium heat and fry pork for 2-3 minutes on each side (or until golden). Drain on a paper towel.
  5. To make the salad, slice the radicchio, castel franco and fennel. Mix together in a bowl, then add the lemon juice, vinegar and olive oil. Season to taste and toss together.
  6. Serve the pork cutlet on a large plate and add the salad. 

Notes

To make homemade bread crumbs:

  1. Slice day old bread and bake in the oven for 10 minutes at 300 °F (or until golden and crispy).
  2. Place bread in a food processor and pulse until desired crumb size.

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Radicchio Pear Parsley Salad

We’ve tasted a lot of radicchio salads in our days, but this one takes the prize!

  • Appealing to the eyes
  • Fresh & light salad taste
  • Easy to prepare

Any radicchio variety can be used in this salad. We used a combination between two different varieties, Verona & Bianco. Both are new items in our 2020 Winter Chicory line.

  • Verona is similar to mainstream Chioggia but has less white veins & more color.
  • Bianco is WHITE! Similar to our speckled Castelfranco but no speckles just white.

This salad is a dime & so eye catching!

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Radicchio Pear Parsley Salad

Perfect fall salad that is full of color & flavor!


Scale

Ingredients

Salad:

  • 1 head Joe’s Premium radicchio, halved, cored, and thinly sliced
  • 1 ripe pear, halved, cored, and sliced thin
  • 1 cup fresh Italian parsley
  • 2 oz/ 1/2 cup blue cheese, crumbled
  • ¼ cup pistachios, lightly chopped

Dressing: 

  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons honey
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • Salt and pepper

Instructions

 

1. In a large severing bowl, add radicchio, pear, and parsley. Transfer to platter, sprinkle with pistachios, and serve.

2. Whisk olive oil, honey, vinegar, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper together in large bowl. 

3. Toss Salad with dressing (up to 15 minutes before serving) and sprinkle over blue cheese & chopped pistachios. 

Serve & Mangia.

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