Best 3 Radicchio Lettuce Cups With Caponata Recipes

Tantalize your taste buds with a vibrant and flavorful journey as we explore the delectable dish of Radicchio Lettuce Cups with Caponata. This culinary masterpiece combines the crisp texture of radicchio leaves with a savory filling of Caponata, a traditional Sicilian dish.

The Caponata is a delightful medley of sweet and tangy flavors, featuring eggplant, bell peppers, celery, and olives, all simmered in a rich tomato sauce. These colorful ingredients come together to create a symphony of flavors that perfectly complement the slightly bitter notes of the radicchio leaves.

This recipe offers a delightful twist on classic lettuce wraps, providing a healthy and satisfying meal option. The radicchio cups add a touch of sophistication, while the Caponata filling ensures a burst of Mediterranean flavors in every bite.

Additionally, this article includes a collection of equally enticing recipes that cater to diverse dietary needs and preferences. From a refreshing Radicchio and Orange Salad to a hearty Radicchio and Sausage Pasta, each recipe showcases the versatility of this unique leafy vegetable.

Whether you're seeking a light and refreshing appetizer or a satisfying main course, this article has something for everyone. Prepare to embark on a culinary adventure as we delve into the vibrant world of radicchio and discover the endless possibilities it holds.

Let's cook with our recipes!

CHOPPED ROMAINE AND RADICCHIO SALAD

Chopped Romaine and Radicchio Salad image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

1/4 cup freshly grated Parmesan
3 tablespoons extra-virgin olive oil
2 tablespoons whole-grain mustard
1 tablespoon Champagne vinegar
1/4 teaspoon kosher salt
2 hearts romaine lettuce
1 large head radicchio
1/4 cup chopped fresh basil
1/2 English cucumber, peeled and diced
1 avocado, pitted, flesh scooped and diced
2 cups pita chips, crushed
1/4 teaspoon salt

Steps:

To a jar with a tight-fitting lid, add the Parmesan, olive oil, mustard, vinegar and salt. Screw on the top and shake vigorously to emulsify. Set aside to let the flavors marry.
In a large bowl, toss together the romaine, radicchio, basil, cucumber, avocado and pita chips. Pour the dressing over the salad, sprinkle with the salt and toss gently to coat and combine.

BUTTER LETTUCE AND RADICCHIO SALAD WITH STRAWBERRIES

Butter Lettuce and Radicchio Salad with Strawberries image

Provided by Joy Ackerman

Categories Salad Fruit Leafy Green Appetizer No-Cook Quick & Easy Strawberry Summer Shower Lettuce Bon Appétit Ohio Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 2 cups

Number Of Ingredients 9

Ingredients

3 tablespoons tarragon vinegar
1 tablespoon sugar
2 teaspoons Dijon mustard
1/4 teaspoon paprika
1/2 cup olive oil
1 large head of radicchio, torn into 1-inch pieces (about 6 cups)
1 head of butter lettuce, torn into 1-inch pieces (about 6 cups)
1 1-pint basket strawberries, hulled, halved
1/2 cup paper-thin red onion slices

Steps:

Whisk vinegar, sugar, mustard, and paprika in small bowl to blend. Whisk in oil. Season dressing with salt and pepper.
Combine radicchio, butter lettuce, strawberries, and onion in large bowl. Toss with enough dressing to coat.

RADICCHIO ROLLS WITH RICOTTA AND WALNUTS

Radicchio Rolls With Ricotta and Walnuts image

Radicchio leaves are sturdy enough to stand up to blanching and filling, but use caution: they are still more delicate than, say, cabbage leaves. Their bitter flavor makes a nice contrast to this nutty ricotta filling.

Provided by Martha Rose Shulman

Categories easy, quick, side dish

Time 30m

Yield Serves four

Number Of Ingredients 8

Ingredients

10 to 12 radicchio leaves
2/3 cup fresh ricotta cheese
24 walnut halves (12 walnuts, shelled), chopped
1 egg yolk
1/3 cup freshly grated Parmesan (1 1/2 ounces)
Salt
freshly ground pepper
1 tablespoon extra virgin olive oil

Steps:

Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish. Bring a medium pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the radicchio leaves. Blanch for two minutes, then transfer to the ice water. Drain and dry on paper towels.
Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan. Stir in the chopped walnuts. Season with salt and pepper. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf. Divide the mixture among the remaining radicchio leaves, and roll them up. Place in the baking dish, seam side down. Drizzle the olive oil over the top.
Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.

Nutrition Facts : @context http, Calories 317, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 244 milligrams, Sugar 1 gram

Tips:

Choose the right lettuce cups. Look for sturdy lettuce cups that can hold the caponata without wilting. Bibb lettuce, Boston lettuce, or butterhead lettuce are all good options.
Make the caponata ahead of time. This will allow the flavors to meld and develop. The caponata can be stored in the refrigerator for up to 3 days.
Use high-quality ingredients. The better the ingredients, the better the caponata will taste. Look for fresh, ripe vegetables and use a good quality olive oil.
Don't overcook the vegetables. The vegetables should be tender but still have a bit of a crunch.
Serve the caponata warm or at room temperature. This will allow the flavors to shine through.

Conclusion:

Radicchio lettuce cups with caponata are a delicious and easy-to-make appetizer or light meal. They're perfect for a party or potluck, and they're also a great way to use up leftover caponata. The combination of the bitter radicchio and the sweet and savory caponata is a perfect balance of flavors. These lettuce cups are sure to be a hit with your guests!