Shredded Radicchio With Parmigiano Reggiano Recipes

Steps:

• Using the fine holes of box grater, grate about 1 cup cheese onto a plate.
• Remove and discard outer leaves of radicchio. Cut heads in half, and remove core. Using a sharp knife, shred radicchio.
• Place shredded radicchio in a large bowl. Drizzle with olive oil and balsamic vinegar. Season with salt and pepper, and toss well to combine.
• Divide the radicchio among four salad plates, mounding it up in the center of each plate. Sprinkle reserved Parmigiano-Reggiano over each mound, and serve.

Steps:

• Cut each radicchio through the core into 4 even wedges. Heat a large skillet over medium-high heat and add the olive oil. Place the radicchio, cut-side down, in the skillet and season with salt and pepper. Sear the radicchio until the bottoms brown and wilt slightly, about 3 minutes. Turn the wedges over and sear the other sides, about 2 minutes more. Transfer the radicchio to a plate. Add the balsamic vinegar to the pan and boil until syrupy and reduced by about half, about 1 minute. Return the radicchio to the pan and toss to glaze with the balsamic syrup. Season with salt and pepper.
• Divide the radicchio among 4 plates. Using a vegetable peeler, shave large pieces of cheese over the top. Serve warm.