Toasted Smoked Mozzarella And Radicchio Sandwiches Recipes

Steps:

• Prepare grill for cooking.
• Remove any loose outer leaves. from radicchio and trim bases, leaving heads intact. Quarter each head lengthwise. Brush radicchio lightly with olive oil and season with salt and pepper.
• Grill radicchio on a rack over moderately hot coals (coals are ready when you can hold your hand 5 inches above rack 3 to 4 seconds), covered, turning every 10 minutes, until outer leaves are browned and hearts are tender, 25 to 30 minutes total.
• Sprinkle cheese over cut sides of radicchio and grill, uncovered, until cheese begins to melt, about 2 minutes. Transfer radicchio to a platter and drizzle with vinegar.

Steps:

• In a large (12- to 14-inch) non-stick skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and sauté radicchio, stirring, until wilted and golden. In a food processor pulse quartered mushrooms until chopped fine. Add chopped mushrooms to radicchio with salt and pepper to taste and sauté, stirring, until liquid mushrooms give off is evaporated.
• In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Stir sauce into mushroom mixture. Mushroom sauce may be made 3 days ahead and chilled, its surface covered with plastic wrap.
• In cleaned skillet cook garlic in remaining 2 tablespoons oil over moderately low heat until softened. Add sliced mushrooms and sauté over moderately high heat, stirring, until golden and liquid mushrooms give off is evaporated. Stir in parsley and salt and pepper to taste. Remove skillet from heat and cool. Stir in lemon juice.
• Reserve 1/2 cup smoked mozzarella for topping. In a bowl combine remaining smoked mozzarella with plain mozzarella.
• Preheat oven to 375°F.
• Pour 1 cup mushroom sauce into a baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 cup sauce over pasta. Top sauce with one third of sliced mushroom mixture and half of mixed cheeses. Make 1 more layer in same manner, beginning and ending with pasta. Spread remaining sauce evenly over top pasta layer, making sure pasta is completely covered. Spread remaining sliced mushroom mixture evenly over sauce and sprinkle with reserved smoked mozzarella.
• Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling and golden. Let lasagne stand 5 minutes before serving.

Steps:

• Put oven rack in upper third of oven and preheat oven to 425°F.
• Arrange radicchio wedges, cut sides up, in a 2 1/2-quart shallow glass or ceramic baking dish (11 by 7 inches), then drizzle with oil and vinegar and sprinkle with salt and pepper.
• Roast radicchio, turning over once or twice, until wilted and tender, 30 to 40 minutes.
• Arrange cheese over radicchio, then arrange prosciutto over cheese and roast until cheese is just melted, 3 to 5 minutes. Serve immediately.

Steps:

• Cook pasta in a 6-quart pot of well-salted boiling water until al dente.
• While pasta is boiling, whisk together oil, zest, garlic, and salt and pepper to taste in a large bowl. Then thinly slice radicchio, arugula, and basil and add to dressing.
• Reserve 1/2 cup cooking water and drain pasta in a colander.
• Add hot pasta and reserved cooking water to greens and let stand 1 minute to wilt.
• Add mozzarella and lemon juice and toss well. Season with salt and pepper and serve warm.

Steps:

• In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté radicchio with vinegar, stirring, until wilted and tender, about 1 to 2 minutes. Season radicchio with salt and pepper and stir in parsley. Remove skillet from heat.
• Preheat broiler.
• On a baking sheet toast both sides of bread about 3 inches from heat until golden. Rub one side of each toast with garlic and season with salt. Divide radicchio among toasts, spreading evenly, and cover radicchio with mozzarella. Broil toasts until cheese is melted, 1 to 2 minutes.