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How To make Balsamic Glazed Chicken with Grilled Treviso
4 pound chicken
2 cloves garlic,
finely minced
4 tablespoons chopped rosemary leaves
2 tablespoons freshly ground black pepper
1 teaspoon sea salt
3 tablespoons virgin olive oil
2 ounces Prosciutto rind
2 ounces Parmesan rind
2 medium red onion, :
sliced into 1-inch disks
1 glass Lambrusco
4 tablespoons balsamic vinegar plus 4 tablespoons
6 large Radicchio di Treviso
2 tablespoons extra virgin olive oil
Rinse and pat dry chicken. Remove the giblets and set aside.
Chop the garlic, rosemary, pepper and sea salt together and mix with virgin olive oil. Rub the outside of the chicken all over with the rosemary mixture. Place the Prosciutto and Parmesan rinds inside the cavity and allow to sit refrigerated overnight.
Preheat oven to 375 F and preheat grill.
Place onion disks and giblets in bottom of a small heavy bottomed roasting pan. Place chicken on top of onions, breast side up. Pour glass of Lambrusco over onions and rub chicken all over with 4 tablespoons balsamic vinegar. Place in oven and cook for 1 hour and 10 minutes, or until a skewer pushed into thickest part of the thigh shows clear :
not bloody -- juices.
Cut the Radicchio in half lengthwise and place it on the grill and cook for 3 to 4 minutes per side. Remove from grill and brush with extra virgin olive oil and set aside. Remove bird from oven and allow to rest 5 minutes. Transfer the chicken to a carving platter. Put onions and giblets in a bowl, with the juices. Carve the chicken, drizzle with remaining vinegar and serve immediately.
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Comic Food | Risotto mit Salsiccia und Radicchio
Comic Food | Risotto mit Salsiccia und Radicchio
An extraordinary risotto dish with salsiccia (sausage) and radicchio. Cook this classic Italian meal and add a touch of Italy to your kitchen!
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▶️ Ingredients:
Risotto rice - 350 g
Onion - 1
White wine- 175 ml
Parmesan - 40 g
Salsiccia - 250 g
Radicchio - 200 g
Chicken broth - 1,5 liters
Butter - 60 g
Olive oil
Balsamic vinegar
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Impress Everyone With This Delicious Holiday Salad | Christine Cushing
We are eating in colour, talk about salade composee and find balance, with my favourite #holiday salad combination of roasted sweet potatoes, clementines, pomegranates , radicchio and endive. Harmony of delicious flavours are huge in this composed salad with a simple dressing that will wow anyone who tastes it. Did I mention it's plant based and perfect for winter. FULL RECIPE BELOW.
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RECIPE: DELICIOUS HOLIDAY SALAD
1 medium sweet potato, peeled and cut into 1 inch dice
1/4 cup extra virgin olive oil (50 ml ) divided
several sprigs thyme or sage
2 clementines, zested, segmented and juiced
1 pomegranate, seeds and juice
1 small shallot, finely chopped
2 Tbsp. balsamic vinegar (25 ml)
salt and freshly cracked black pepper to taste
2 heads Belgian Endive
several leaves radicchio di Treviso , optional
Preheat oven to 375 D F (190 D C)
Arrange sweet potato on baking sheet and drizzle with 1 Tbsp. olive oil. Season and add chopped herbs. Roast for 14-16 minutes , or until tender and golden. Remove and cool.
Meanwhile, combine the reserved clementine juice, pomegranate juice, dijon mustard and balsamic vinegar in mason jar. Season with salt , add pepper, grated zest, shallots and remaining olive oil . Shake until blended.
Pull leaves of endive and radicchio apart and arrange as per video. Sprinkle with sweet potatoes, clementine segments, and pomegranate seeds. Drizzle evenly with dressing and serve. Can sit at room temperature for 1-2 hours , while preparing other dishes.
Serves 4-6
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#holidayrecipe #salad #sweetpotatoesalad
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Wilted Spinach and Radicchio Salad - This Week's Feast - Ep.3
For the recipe go to This week I'm making a Wilted Spinach and Radicchio Salad with some of the contents of my Abundant Harvest Organics box. Don't worry, this isn't a summertime feeling salad. It's rich and hearty and full of fall goodness.
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Like this one? Check out these other delicious videos:
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