Balsamic-Marinated Radicchio with Fresh Ricotta
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 tablespoons balsamic vinegar
- 1 teaspoon fresh lemon juice
- 1/2 cup basil leaves
- Carbohydrate 5 g(2%)
- Cholesterol 14 mg(5%)
- Fat 4 g(6%)
- Fiber 1 g(2%)
- Protein 4 g(8%)
- Saturated Fat 2 g(12%)
- Sodium 38 mg(2%)
- Calories 69
Preparation Preheat broiler. Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes. Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour. Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio. What to drink: Fontaleoni Vernaccia di San Gimignano '07 CooksÂ’ Notes:Radicchio can be marinated, chilled after 1 hour, up to 8 hours. Bring to room temperature before serving.
Preparation Preheat broiler. Whisk together vinegar, garlic, lemon juice, 1/2 cup oil, and 1/2 teaspoon each of salt and pepper in a large bowl. Put radicchio in a 4-sided sheet pan and toss with remaining 2 tablespoons oil. Broil 5 to 6 inches from heat, turning occasionally, until slightly wilted, 3 to 4 minutes. Add hot radicchio to balsamic marinade and gently toss to coat. Cover bowl (to keep heat in) and marinate, tossing once or twice, at least 1 hour. Transfer radicchio to a serving dish, pouring some of marinade over top. Scatter basil over radicchio. Drizzle ricotta with oil in a small bowl and serve with radicchio. What to drink: Fontaleoni Vernaccia di San Gimignano '07 CooksÂ’ Notes:Radicchio can be marinated, chilled after 1 hour, up to 8 hours. Bring to room temperature before serving.
