EagleTribune.com, North Andover, MA


November 8, 2013

Grilling mellows radicchio's bitterness

Grilled Radicchio in Honey Sauce

A highlight of this year’s Newport Wine & Food show was chef Alex Guarnaschelli, best known for her role as a judge on the Food Network’s show “Chopped” as well as an “Iron Chef.” Chef Guarnaschelli charmed audiences with her quick wit and impeccable flavors, preparing Grilled Radicchio in Honey Sauce.

Radicchio is a leafy maroon-colored vegetable that has a bitter and spicy taste. However, this taste mellows when the radicchio is grilled or roasted. This slightly bitter taste is an interesting pairing with wine and hard cider.

After pouring it into a white wine glass, hard cider — such as Stella Artois’ Cidre — is definitely exquisite as well as a perfect pairing with a slightly grilled and sweet taste of grilled radicchio.

Grilled Radicchio in Honey Sauce

4 medium shallots

5 tablespoons white wine vinegar

1 orange (juice of)

4 medium heads radicchio

4 tablespoons extra-virgin olive oil

1/4 cup honey

1/2 teaspoon salt (or to taste)

1/2 teaspoon pepper (or to taste)

Turn the grill up to medium heat and let warm up.

Cut shallots into 1/2-inch pieces and toss in a bowl with 1 tablespoon of white wine vinegar and orange juice, along with a dash of salt and pepper, and then set aside.

Toss the radicchio halves in a bowl with 4 tablespoon of olive oil, salt and pepper, and once coated, place them cut side down on the grill. Be careful to avoid placing them on the hottest part of the grill as they have a tendency to scorch.

Combine honey with the leftover vinegar in a saucepan and cook the mixture on medium heat until it begins to bubble (after turn heat to low and simmer), while the radicchio is grilling.

Flip the radicchio after 5 minutes of grilling, and cook for about 10 more minutes, or until tender. Ideally the radicchio will retain its form while being soft enough to pierce with a knife tip.

Remove the radicchio from grill once it is ready and place on serving dish. Pour on the honey and vinegar mix and top with seasoned shallots.

Serve immediately or allow the dish to settle as it absorbs the sweetness of the dressing.


Recipe courtesy of Alex Guarnaschelli, alexguarnaschelli.com





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