Wilted radicchio with homemade vincotto – A super easy-to-make & beautiful side dish
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Step 1: Sauté the Radicchio Carefully... Step 2: Make Your Own Vincotto!
Here’s a recipe that couldn’t be simpler – or more delicious! But as with all simple things, the attention to details is critical. First off, the radicchio needs to be sautéed until barely wilted. This will take a very watchful eye, because the vibrant veggie can turn brown in a split second.
Second, making your own vincotto is a must! This tangy, aromatic condiment adds a wonderful contrast to the slight bitterness of the radicchio. And a homemade vincotto will leave you craving another mouthful of the wilted leaves.
A super easy-to-make, yet sophisticated and delectable, side dish!
Roasted Radicchio (Traditional Italian Side Dish)
Hello radicchio, hello flavour! This beautifully vibrant 'contorno' (side dish) is best served alongside fish, chicken, meat and can even stand alone as the star of the show if you have some hard cheese (feta, parmigiano, even blue) and honey hanging around. The best part of this dish is how the crisp pear and sweet raisins contrast the deep complexity of roasted radicchio.
Give it a shot and I have a feeling you'll thank Chef Peppino for your whole. Entire. Life!
Guy demonstrates how to use radicchio
Guy Watson from Riverford Organic in Devon gives tips on using radicchio
riverford.co.uk
How To Make Artichoke Pasta with Chicken & Radicchio By Rachael
Sauteed artichokes are pureed with ricotta and parm into a creamy pasta sauce.
Balsamic Parmesan Radicchio
Clif Family Chef, John McConnell takes the bitter out of radicchio and skillfully creates a delicious, fresh dish that will delight your guests.
The pages of your favorite cookbooks come to life on Recipe Reveal. Top Chefs share their secrets for making some of their favorite recipes extraordinary. Whether it is a culinary trick of the trade or a secret ingredient our guest chefs show you how to kick your culinary genius up a notch.
Recipe Reveal, Season 2 - Hosted by Chef John McConnell
Episode: Iron Skillet Radicchio with Balsamic Parmesan
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Chicken Salad with Apple, Pomegranate, and Beet | Everyday Food with Sarah Carey
Have you made a New Year's resolution yet? I have, and it's not to eat lighter or healthier -- it's to eat more bright, gorgeous colors. It just so happens that some of the prettiest foods you can put on your plate are naturally some of the healthiest, too! Now that's a win-win. Tune in this week, I'll be whipping up a dinner that highlights a new hue every night.
Sarah's Tip of the Day:
Today it's all about red. This salad has apples, beets, and pomegranate seeds. (Don't wear white when you're making it!) Combine those bright ingredients with two healthy staples -- chicken breasts and salad greens -- and drizzle that all with an unexpectedly delicious dressing made of orange juice and olive oil, you have dinner ready to go. Watch the video and I'll show you how to poach chicken breasts so they're nice and moist and how to keep your apples from browning when you use them on a salad. Plus, I'll show you my favorite way to seed a pomegranate -- you gotta see this trick.
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Recipe Ingredients:
2 bone-in, skin on chicken breasts (about 1 1/2 pounds)
Salt and pepper
1 tablespoon orange zest plus 1/2 cup orange juice
2 tablespoons extra-virgin olive oil
1 package (8 ounces) cooked beets, thinly sliced
5 ounces baby arugula or mixed greens (5 cups)
2 red apples, quartered, cored, and thinly sliced
1 cup pomegranate seeds
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Nutritional Info:
Per serv (makes 4): 314 cal; 10 g fat (2 g sat fat); 28 g protein; 29 g carb; 5 g fiber
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Chicken Salad with Apple, Pomegranate, and Beet | Everyday Food with Sarah Carey