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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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Focaccia Bread with Radicchio

There are so many reasons to love focaccia bread (again we can’t state enough that carbs are our love language)- Its doughy center and crisp crust make the most delicious treat (and who doesn’t love bread coated in olive oil!?). We have been in the baking mood and wanted to spice up our typical focaccia bread by adding radicchio and let’s just say-its amazing! Not only is it super easy but so delicious as well. Make it this weekend for a great afternoon snack!

Whisk warm water, active yeast and honey and let sit for 5 minutes.
Using a spatula, incorporate the flour with the yeast and water mixture.
Add dough to a bowl with olive oil and turn the dough so it’s fully covered.
Let rise for 3-4 hours or until doubled in size!
Press dough into a pan, add olive oil and let rise for another hour. After, top with radicchio and onion mixed in olive oil.
Bake for 20-30 minutes or until golden brown!
Mangia!

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Focaccia Bread with Radicchio


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Ingredients

Focaccia Bread:

  • 2 1/4 tsp. active yeast
  • 2 tsp. honey
  • 5 cups flour
  • 1 tbsp. salt
  • 8 tbsp olive oil
  • butter (to coat pan)

Topping:

  • 1 head radicchio
  • 1 onion
  • 3 cloves garlic
  • 4 tablespoon of olive oil

Instructions

  1. Whisk warm water, active dry yeast and honey. Let sit for 5 minutes
  2. Add flour and salt with yeast and water mixture and mix with a spatula until a form a dough.
  3. Put 5 tablespoons of olive oil in a larger bowl and add the focaccia dough. Turn the dough in the olive oil to fully coat and cover the top with a towel. Let dough rise until doubled in size, for up to 8 hours at room temp or 2-3 hours with heat.
  4. Coat a pan with butter. Place 1 tablespoon of olive oil in the center of the pan. Place the dough in the pan and coat the dough in the olive oil while forming it into the pan. Let rise for at least 1 more hour or until doubles in size.
  5. Make deep indents in the dough by pressing your fingers in it all over ( like your playing the piano!)
  6. Drizzle remaining 3 tablespoons of olive oil on top and sprinkle flaky sea salt.
  7. Chop Radicchio and onion finely. Chop garlic and add to 1/4 cup of olive oil. Mix radicchio, onion and olive oil and spread on top of the focaccia bread.
  8. Bake bread at 450° for 20-30 minutes or until golden brown.
  9. Cut into squares and 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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Super Green Salad

Can we get a kale yeah?! Maybe we’re biased-but we can’t find a reason to not love kale. It’s crisp refreshing flavor adds so much flavor to a salad and is loaded with nutrients. According to the Mayo Clinic, Kale has high amounts of vitamins A, K, B6 and C, calcium, potassium, copper and manganese making it “a nutrition superstar”. There is just something about a kale salad that makes us feel instantly healthier! Want to incorporate more kale into your life? Try out this super green kale salad for your next light dinner or even St. Patrick’s day celebration!

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Super Green Salad


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Ingredients

Salad:

  • 3 bunches of kale
  • 3 cups of spinach
  • 1 cucumber
  • 1 avocado 
  •  1 fennel bulb
  • 1/4 cup feta cheese
  • /4 cup of pistachios 

Lemon Vinaigrette Dressing:

  • 1/4 cup of olive oil
  • 2 tbps fresh lemon juice
  • 2 tbsp red wine vinegar
  •  1 tbsp Dijon mustard
  • 1 tsp honey
  •  Salt and pepper to taste

 

Instructions

  • Wash kale and de-rib the leaves. Chop finely
  • Wash spinach and add kale and spinach to a large bowl
  • Slice fennel, avocado and cucumber. and add to the large bowl. Add pistachios and feta cheese. 
  • For the dressing: mix olive oil, lemon juice, red wine vinegar, honey, Dijon mustard and salt and pepper.
  • Mix the dressing with the salad and serve!

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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


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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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Puntarelle Salad

When people see Puntarelle for the first time, their general response is “What in the world is that?!”. Not a common item on most Americans grocery list, Puntarelle is a Chicory that originates from Italy and is a common commodity one would see if strolling through a market in Rome! Apart of the dandelion family, the word “puntarelle” translates to “little tips” which is the part of the plant that is traditionally prepared. Not only does Puntarelle have a unique flavor but contains health benefits that help with digestion and general health. During the Fall and Winter months, Puntarelle alla Romana is a very popular salad that Italians enjoy in the city of Rome. This salad is slightly bitter in flavor and is perfect to pair with heavy winter dishes. Make it for your next dinner party or night in. Mangia!

Cut off the shoots from the inside of the puntarelle.
Slice the shoots into thin long strips.
Leave in ice cold water for 1 hour.
Make the dressing while you wait for the puntarelle. Mix anchovies, minced garlic, olive oil and red wine vinegar.
Toss with dressing and serve!

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Puntarelle Salad


Scale

Ingredients

  • Puntarelle
  • 3 tablespoon of olive oil
  • 1/2 teaspoon of anchovy paste
  • 1 tablespoon of red wine vinegar
  • 1/2 garlic clove minced

Instructions

  1. Remove the outer leaves.
  2. Cut off the shoots from the middle of the puntarelle.
  3. Slice the shoots into long, thin strips.
  4. Place your sliced Puntarelle shoots into a bowl of ice cold water. Soak them for an hour (after 30 minutes you will notice the shoots start to curl).
  5. For the dressing: mix olive oil, anchovies, red wine vinegar & garlic. 
  6. After the Puntarelle shoots are done soaking, drain them and dry with a towel.
  7. Toss with dressing and serve. 

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Thanksgiving Spread Round Up

The weather is cooler, the leaves are falling and the days are shorter which means…its finally the start of the holiday season! Thanksgiving is a special time of year to share love with friends and family and we can’t think of a better way to share and show love than with food!  This time of year is a fantastic time to make all of those classic holiday dishes while also whipping up some new recipes as well. Year after year, we find ourselves making the same dishes for Thanksgiving however this year we wanted to try a new spin on some of our favorite recipes while also making new ones entirely. For this year’s Thanksgiving side dishes we’ve made:

Radicchio Salad with Pear, Parsley, and Blue Cheese

Fennel-Sausage Stuffing

Tuscan Kale and Butternut Squash Grain Salad

Fig & Nut Pie

Make them for your next Friendsgiving, Thanksgiving or holiday event and be the hit of the party. Enjoy!

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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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Fennel-Sausage Stuffing

Fennel is an incredible vegetable-not only does it add flavor to any dish but it contains so many health benefits as well. It is also extremely versatile- it can be added fresh to salads, grilled or baked and is the perfect touch to any recipe such as our Fennel-Sausage Stuffing below!

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Fennel-Sausage Stuffing

Stuffing is one of the most iconic dishes for the Thanksgiving Day spread. Add some flare to this classic dish by adding some Joe’s Premium fennel! 

 

 

 

 


Scale

Ingredients

  • 1 pound mild Italian sausage
  • 6 tablespoons butter
  • 2 heads of Joe’s Premium fennel (bulb only), diced
  • 1 onion (yellow or red), diced
  • 1 tablespoon fresh sage and thyme, chopped
  • 4 stalks of celery, diced (about 1/2 cup)
  • 3 cups chicken broth
  • 2 eggs
  • 1/4 cup chopped parsley
  • 16 cups toasted bread cubes
  • salt and pepper to taste

Instructions

  1. In a large deep skillet, saute crumbled Italian sausage in 6 tablespoons butter for 5 minutes. .
  2. Add fennel, onion, celery, and fresh sage and thyme. Cook until translucent, about 5 minutes. 
  3. In a large bowl (or pot) combine sausage mixture & 3 cups chicken broth. Once broth mixture is slightly cooled add in egg, parsley, and bread cubes.
  4. Toss the stuffing and spread in a buttered 9-by-13-inch baking dish. Top with butter cover and bake 30 minutes at 350. Uncover and bake until golden, 20 more minutes.

Serve & Mangia

Notes

  • step 3 “slightly cooled” meaning not hot, you don’t want to cook the egg when adding.
  • If making a day ahead of time, do not mix the egg and wait until day of.

 

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Tuscan Kale and Butternut Squash Grain Salad

Tuscan Kale is one of the most favorite things we grow! We love Tuscan kale because it’s healthy and pairs well with other veggies like roasted Butternut to make a delicious comfort food dish.

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

So healthy you can even enjoy a glass of wine 😉

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Tuscan Kale and Butternut Squash Grain Salad

Light yet filling-this dish is the perfect mixture of flavor and fresh! This salad is the perfect side dish to bring to any Thanksgiving celebration. Can be served either warmed or cold.

 


Scale

Ingredients

  • 1 pound peeled butternut squash, cut into 1/2-inch dice (3 cups)
  • 2 cups grain of choice (Barley, Quinoa, Faro)
  • 23 Bunches of Joe’s Premium Tuscan kale, stemmed, leaves sliced crosswise 1/4 inch thick (4 cups)
  • 2 tablespoons sherry cooking wine
  • 1/2 cup minced shallots
  • 1 tablespoon finely chopped sage
  • 2 garlic cloves, minced
  • 6 tablespoons extra-virgin olive oil
  • Salt & pepper

Instructions

1. Preheat the oven to 400°. On a baking sheet, mix the squash with 2 tablespoons of the olive oil and season with salt and pepper. Roast the squash for 20 to 25 minutes, until tender. Transfer to a large bowl.

2. Meanwhile, in a medium saucepan, cover the grain with 5 cups of water and 1/4 teaspoon of salt and bring to a boil. Simmer over moderate heat until tender, 25 minutes and water is evaporated.

3. Add the kale to the grain and saute for 3-5 minutes together. Cover, remove from the heat, and let stand until the kale is wilted, 5 minutes. Add the wheat and kale to the squash in a large bowl. 

4. In a medium skillet, heat 2 tablespoons of oil. Add the shallots  and cook over medium high heat until translucent & almost brown, 3 to 4 minutes. Add the sage, garlic, and cook for 1 minute, until fragrant. Add the sherry cooking wine and simmer, stirring, until evaporated. Add the warm shallot and garlic mixture into the salad and toss. Season with salt &pepper. 

Serve and Mangia.

Notes

  • Can be made the day ahead of time.
  • Served either hot or chilled. 
  • Grain can be opted out. 

 

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