You must admit the combination above sounds pretty good – the contrasts of flavours, differences in textures, the bitter taste with the sweet.
You probably have eaten grilled radicchio. I was mentioning to friends that my mother was cooking grilled radicchio back in the 80’s and was presenting it with a tomato salsa and polenta. And now in 2016, I have been seeing it and eating it once again, both in Australia and in Italy.
The photo below was taken in a restaurant in Rome in June. I ate it as a contorno (a vegetable side dish).
Instead of grilling the radicchio I pan fried it – easier and less smelly.
I wanted a variety of ingredients so I poached some Rosella pears in red wine, pepper corns, a dash or red vinegar and a tablespoon of sugar.
Next beetroot. I really enjoy the sweetness of beetroot with radicchio in a salad at any time, so why not ad it to a lightly sautéed radicchio.
I love Gorgonzola dolce. Cheese pairs well with walnuts and so I added these components as well.
It did not take long to prepare. I poached the pears early in the day so as to leave them steeping in the poaching liquid and the rest was prepared in about 30 minutes. I cooked the beetroot the day before and kept it in the fridge. My type of cooking these days….. especially if this was the entrée and I had three more courses to prepare.
For 4 people
Quantities for gorgonzola and walnuts to taste.
Cubed gorgonzola dolce – creamier, less sharp than straight Gorgonzola.
Walnuts, and make sure that they are not rancid.
Cooked beetroot…at least one per person.
2 pears – not soft – I ended up only using 1 – a quarter on each plate
2 cups dry red wine
1/3 cup red wine vinegar
1 heaped tablespoon of sugar
about 10 black pepper corns
1 pinch of salt
Combine the wine, vinegar and spices in a small saucepan which will hold the pears and almost- if not entirely- cover them. Cook pears cut into quarters in the liquid, lid on and poach on low heat. I still wanted some crunch and cooked them for about 30 min.
Leave pears in poaching liquid to cool and until you wish to use them.
1 large round head of radicchio, quartered, so that each quarter has a bit of the stem end holding it together. I also used satay skewer to ensure that it stayed together. If using the Treviso vaviety of radicchio ( long shape) you may need 2 heads and cut it in half.
¼ cup olive oil
salt and black pepper
Lightly sauté the radicchio in the oil over moderate heat uncovered. Sprinkle with salt and pepper. Turn once. I did not want the radicchio cooked- I wanted a warm salad with radicchio that was softened on the outer.
Remove the radicchio. Distribute onto separate plates.
Drain/ strain the pears and use that wine/liquid to add to the pan. Discard the spices. Add the beetroot (to warm and to glaze). Turn up the heat and reduce the liquid to about half the quantity.
To serve distribute pears and beetroot . Dribble liquid on the radicchio. Scatter gorgonzola and walnuts on top.
Done. Compliments all round.
Radicchio, celery beetroot salad – as ingredients below with a simple vinaigrette – Extra virgin olive oil, salt and pepper, red wine vinegar. 1 part vinegar to 3 parts olive oil.
Fresh herbs if you wish.