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How To make Balsamic Glazed Chicken with Grilled Treviso
4 pound chicken
2 cloves garlic,
finely minced
4 tablespoons chopped rosemary leaves
2 tablespoons freshly ground black pepper
1 teaspoon sea salt
3 tablespoons virgin olive oil
2 ounces Prosciutto rind
2 ounces Parmesan rind
2 medium red onion, :
sliced into 1-inch disks
1 glass Lambrusco
4 tablespoons balsamic vinegar plus 4 tablespoons
6 large Radicchio di Treviso
2 tablespoons extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear :
not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
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For the recipe go to This week I'm making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don't worry, this isn't a summertime feeling salad. It's rich and hearty and full of fall goodness.
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Ivo's Italian flag Salad and understanding balsamic vinegar
Here's a mix of lettuce that is so colorful, it reminds me a bit of the Italian flag :) It is also so tender, sweet, and flavorful, especially when you add our simple dressing - which by the way, did you know there was a rating system for balsamic vinegar?
Stay tuned and PS: there's always room for salad
0:00 Introduction
0:17 The best balsamic vinegar
2:17 Preparing your lettuce
9:44 Traditional italian dressing
Ivo’s “Italian Flag Salad”
Ingredients
• 1 – 2 heads of radicchio lettuce (round head style)
• 1 head of escarole lettuce
• 1 head of curly leaf endive lettuce
• Extra Virgin Olive oil (EVOO)
• Balsamic Vinegar (preferably 4 leaf rating)
• Salt (optional)
Direction and Method
• Cut radicchio into bite size pieces, wash and spin dry, put in a large bowl
• Cut off leafy green ends from your escarole, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio
• Cut off leafy green ends from your endive, and reserve those for soup. Then cut remaining lettuce into bite size pieces, wash, spin dry, add to bowl with radicchio & escarole
• Toss all three together mix to get all 3 evenly dispersed
• Remove enough for your meal, and place remaining lettuce in an open bag, and store in fridge for up to a week
• For your meal, add EVOO and balsamic vinegar to your lettuce (ratio is 3-4 parts olive oil to 1-part balsamic vinegar (if using 4 leaf rated balsamic vinegar, no salt is required, otherwise, add salt to taste)
• Toss well, to ensure the EVOO and balsamic vinegar are evenly dispersed (when you think you’ve tossed enough, toss a bit more ????)
• Enjoy
Ivo's Italian flag Salad and understanding balsamic vinegar
Light vegetarian risotto with grilled radicchio
This risotto with radicchio is a light and easy vegetarian recipe which you can use for the whole year. Besides radicchio, use seasonal vegetables such as asparagus, courgettes (zucchini), sweet peppers, eggplant. Anything that goes on a grill will be fine. Just marinate the lightly charred vegetables with olive oil and finely minced garlic, chop and add into the risotto just before serving. Full recipe on my blog Madonna del Piatto, see below!
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Chef Drake Harper for SigSando.com Steak Sandwich, H-Radish CF Grilled Treviso Salad + Parm
Created on October 21, 2012 using FlipShare.
$226 vs $18 Roast Chicken Dinner: Pro Chef & Home Cook Swap Ingredients | Epicurious
Professional chef Lish Steiling and home cook Lorenzo are swapping recipes and hitting the kitchen! We set Lorenzo up with the finest ingredients from chef Lish’s kitchen along with her recipe for an unforgettable $226 roast chicken. Always up for a challenge, Lorenzo consulted with food scientist Rose for a quick pregame to help him get started. Meanwhile over with chef Lish, a much more typical $18 worth of ingredients were being finessed up to gourmet status via sheer skill and professional know-how. Which one looks best to you?
Follow Chef Lish on Instagram at @lishsteiling
Rose is on Instagram at @rosemarytrout_foodscience
Keep up with Lorenzo at @rollinabenzo
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Director: Chris Principe
Editors: Manolo Moreno (Editor) Andy Morell (AE)
Director of Photography: Ben Dewey
Producer: Frank Cosgriff
Assistant Producer: Michael Cascio
Culinary Producer: Kelly Janke
Culinary Assistant: Stevie Stewart
Copy and Recipe Editor: Vivian Jao
Camera Operator: Lucas Alvarado-Farrar
Audio: Austin Rumsey
Production Assistant: Brandon Guillebeaux
Post Production Supervisor: Stephanie Cardone
Associate Director, Post Production: Nicole Berg
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