Monday, October 26, 2009
Radicchio with Pine Nuts and Orange Zest
Back to normal.
I am sitting at my computer eating breakfast (ezekial bread with almond butter) drinking my earl grey tea. The house is quiet. M tearfully went to school. Although last night at 3am I was awoken by two foxes and a random cat playing chase on my deck. I thought is was my cat (who was actually sleeping on the bed with me but it was dark so I did not know) so I turned on the light opened the door and started yelling at them. But that woke me up and I had a hard time falling back asleep. I thought it very odd that foxes were playing. I wondered if they were playing with the cat or playfully trying to kill it. Hmmm....
While in San Franicsco, I made this dish to have with dinner one night. It took less than 10 minutes. I bought the Pecorino Romano already grated which cut down on the time it took to make the dish. Pecorino Romano is a sheep's milk cheese that has a more pungent bite than parmesean. I absolutely love it and have almost completely replaced parmesean with it. Most grocery stores carry it too, which makes it easy to try.
Radicchio is quite bitter. It is in the chicory family. The pine nuts, orange zest and cheese balance the bitterness. But, if you have a strong aversion to bitter, you may not like it. It is worth a try however; bitter vegetables are very nourishing to the liver.
makes 2 big servings or 4 small servings
1 head radicchio
1/2 cup pine nuts
1 tbls olive oil
juice and zest of one juicy orange
salt to taste
2 tbls grated pecorino romano cheese
Thinly slice 3/4 head of radicchio after trimming out stem.
Pour olive oil into a pan and when hot add radiccio, pine nuts and orange juice. Sautee for 3 or 4 minutes, and taste for salt. Turn off heat, add pecorino romano and serve in dishes. Top with a small bit of orange zest.