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grilled radicchio with bagna càuda

grilled radicchio with bagna caudo sauceSometimes less is more and in cooking terms it’s spot on.  Simple ingredients can make any dish shine. Bagna càuda is an Italian sauce made with butter, olive oil, garlic and anchovies.  The Italians eat it with fennel, peppers, carrots, cauliflower.  Fresh bread dipped in this sauce is simply scrumptious!  Or, give your taste buds a real treat by grilling radicchio wedges and slather with bagna càuda.  I’ve grilled radicchio before as well as romaine but never served it with bagna càuda.  The oil and butter help to round out the garlic while softening the salty flavour of anchovies.  It’s a sauce that is super easy to make, has minimal ingredients and loaded with flavour.

Some cooks prefer more butter than olive oil and some will say only salt-cured anchovies.  The thing is, it’s a sauce you can alter the ingredients to suit your palate and therefore cannot mess it up.  If you have any leftover sauce, toss it with vegetables or drizzled over a meat sandwich.

Serves 4 
1 radicchio (about the size of a grapefruit)
sea salt and black pepper
olive oil

Bagna Càuda sauce:
1/2 cup olive oil
1/4 cup butter
8 to 10 anchovy fillets packed in olive oil, chopped or smashed
4 to 6 cloves of garlic, minced or made into a paste

radicchio 1To make the sauce, in a small frying pan over medium heat add olive oil and butter. Allow butter to melt then add anchovies and garlic. Reduce heat and simmer 10 minutes or until anchovies have dissolved.  Be mindful of the heat as you don’t want to burn the butter.

radicchioPreheat barbeque. Cut radicchio into quarters and drizzle with olive oil. Season with sea salt and pepper. Grill over medium heat until slightly wilted. Remove and divide between plates.  Spoon over bagna càuda sauce and serve.

bagna caudo sauceThe Culinary Chase’s Note:  For added mouthfeel, top radicchio with a few shavings of Parmesan cheese.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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