by fifthcrow | Aug 11, 2016 | Recipe
Ingredients 1 small head escarole, torn into 1/2-inch pieces (about 3 cups) 1 to 2 heads Treviso radicchio, thinly sliced (about 2 cups) 1 tablespoon vinegar-packed capers, drained 1/4 teaspoon red-pepper flakes 1 tablespoon extra-virgin olive oil 3/4 pound...
by fifthcrow | Dec 8, 2015 | Recipe
1 1/2 medium heads of radicchio 4 Tbsps olive oil salt and pepper 1 medium yellow onion 2 quarts chicken stock 1 1/4 cup Arborio rice 1/3 cup dry white wine 2 tsp balsamic vinegar 4 tbsps butter Trim the radicchio, tearing off any bruised or damaged leaves and cutting...
by fifthcrow | Apr 29, 2015 | Recipe
Blended raw carrots give this zippy dressing texture and color. Make extra, and keep it in the fridge for dipping raw vegetables. Dressing ½ cup grated carrots 2 Tbs. finely chopped fresh ginger 2 Tbs. rice vinegar 1 ½ Tbs. chunky mixed-grain or white miso paste 1...
by fifthcrow | May 2, 2014 | Produce
Radicchio is the darling of high end restaurants and haute cuisine. It is a slightly bitter green closely related to escarole. It is often braised, sometimes grilled, or used as a platform for hors d’oeuvres, as well as added to salads. Here’s a cooked...
