Truffled Radicchio Recipes

Steps:

• Preheat broiler.
• Cook radicchio with salt and pepper in oil in a deep 10-inch skillet over moderate heat, stirring, until just tender, 2 to 3 minutes. Transfer to a bowl and keep warm, loosely covered. Wipe skillet clean.
• Fill skillet with 1 1/4 inches cold water. Add vinegar and bring to a simmer.
• Break 1 egg into a cup, then slide egg into simmering water. Repeat with remaining 3 eggs, spacing them in skillet, and poach at a bare simmer until whites are firm but yolks are still runny, 2 to 3 minutes.
• Toast bread, then spread one side of each piece with truffle butter and cover with cheese. Broil toast on a baking sheet 4 to 6 inches from heat until cheese is just melted.
• Divide toast among 4 plates, then top with radicchio and poached eggs. Season with salt and pepper.

Steps:

• Mix herbs, 1/2 cup oil and 1/2 cup shallots in bowl. Place hens in large resealable bag. Add herb oil and seal; shake well. Chill overnight.
• Place radicchio on large rimmed baking sheet. Whisk balsamic vinegar and 1/4 cup olive oil in small bowl. Season with salt and pepper. Pour all but 1/4 cup marinade over radicchio, turning to coat. Let stand 3 hours.
• Boil stock, 1/4 cup shallots and reserved 1/4 cup marinade in heavy small saucepan over medium heat until reduced to 1/2 cup, about 6 minutes. Add lemon peel. Cool. Add truffle oil. Season lemon vinaigrette with pepper.
• Preheat oven to 450°F. Place hen pieces on another rimmed baking sheet. Bake until brown and cooked through, about 45 minutes.
• Heat large skillet over medium-high heat. Add radicchio with marinade; sauté until lightly browned, about 3 minutes per side. Serve hens and radicchio with vinaigrette.
• *Available at Italian markets, specialty foods stores and some supermarkets.

Steps:

• Preheat oven to 400 degrees. In a medium bowl combine, breadcrumbs, garlic, lemon zest, Parmesan cheese, and parsley; set stuffing aside.
• In a medium bowl, combine radicchio and oil. Season with salt and pepper; toss to combine. Arrange cut side down on a baking sheet. Bake for 10 minutes.
• Remove from oven. Turn cut side up, and press stuffing into the crevices of the radicchio. Return to oven, and bake until tender when pierced with the tip of a knife, about 10 minutes more.
• Remove from oven, and transfer to a platter. Drizzle with vinaigrette. Serve hot, warm, or at room temperature.