2 tb Olive oil 4 Chicken legs, skinless 2 lg Shallot; chopped 1 c Radicchio; shredded 2 c Apple cider 1/2 ts Thyme; dried Salt and pepper; to taste 4 Apple; tart 1 tb Cornstarch Recipe by: SuperFoods by Dolores Riccio Heat oil in skillet or electric fry pan. Brown chicken pieces over medium high heat. Pour off any excess fat, leaving only 2 tbsp. Add shallots and r about 20 minutes. You should still have about 1/2 cup of pan juices but if the skillet becomes too dry, add more cider. Cut the unpeeled apples crosswise into 4 thick rounds each and lay them ove the chicken. Cover and simmer for 3 to 5 minutes, just until the apples are the pan. Mix cornstarch with remaining 1 cup of cider until there are no lumps. Pour -----
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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!
Delicious Umami-Rich Braised Fennel and Radicchio Salad from Del Posto
Most of us don't think of winter as the season of vibrant, mouthwatering food, but Josh Saffer of Del Posto proves that it can be. Watch him make this stunning winter salad of grilled radicchio, braised fennel, blood orange and torn buttered croutons.
Guy demonstrates how to use radicchio
Guy Watson from Riverford Organic in Devon gives tips on using radicchio
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Baked Rigatoni with radicchio and mascarpone cheese
Delight in a new tasting experience with a baked Rigatoni recipe that combines radicchio in a rich, creamy mascarpone sauce.
All the ingredients needed to prepare Baked Rigatoni with radicchio and mascarpone cheese for 4 servings:
- 200 g Rigatoni - 500 g red radicchio - 100 gr leek - 100 g red wine - 30 g Parmesan cheese - 30 g butter - 20 g EVO - Thyme, parsley
For the bechamél: - 300 g milk - 15 g butter - 15 g flour - 200 g mascarpone cheese - Salt and nutmeg
Radicchio-apple salad - Silent Cooking with Patrick Müller (with recipe)
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Ingredients:
Radicchio Lemon Apple Nut mixture (almonds, walnuts, pumpkin seeds) Salt Sea salt Pepper Dill Apple vinegar White wine Olive oil Sugar
00:00 Cut the radicchio in half and remove the stem. Rinse the radicchio and let it into water (the salat will loose bitterness). Cut a lemon in half, press the juice into a salad bowl. Add some water. 01:21 Cut the apple into quarters, core and cut into slices (put them into the salad bowl with the lemon juice, so the slices won't be brown). Drain the radicchio. Add the slices of apple and mix. 02:24 slightly roast the nut mixture in a pan, without adding any fat. Add salt and pepper to the radicchio/apple. Pluck the dill, cut it and add it to the salat. Add some apple vinegar, white wine and olive oil and mix. If needed, add more apple vinegar. Add some sugar. 05:04 Remove the nut mixture from the heat and cut it. Serve the radicchio-apple salad. Add the nut mixture, sea salt, pepper and some olive oil. Serve.