Best 3 Radicchio Lettuce Cups With Caponata Recipes
Radicchio lettuce cups with caponata is a delicious and healthy appetizer or light meal. The radicchio cups provide a slightly bitter and crunchy base, while the caponata is a flavorful and colorful mixture of eggplant, tomatoes, olives, and capers. This dish is easy to make and can be tailored to your own taste preferences. For those who prefer a vegetarian option, the caponata can be made without the anchovies. For those who like a bit of heat, you can add a pinch of red pepper flakes to the caponata. No matter how you choose to make it, radicchio lettuce cups with caponata is sure to be a hit!
Here are our top 3 tried and tested recipes!
ROASTED LETTUCE, RADICCHIO, AND ENDIVE
A Sicilian grandmother taught me to make roasted lettuces this way. I like it for a change from serving cold salad. It is healthy and delicious! Most people like it served with crunchy bread. This also works very well with omelets in the morning or for brunch. Leftovers can be easily re-heated in the microwave.
Provided by Buckwheat Queen
Categories Side Dish Vegetables Greens
Time 30m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper.
- Place radicchio, Belgian endive, chicory, and romaine lettuce halves in a single layer on the baking sheet. Drizzle 2 tablespoons of the olive oil on top.
- Combine olives and capers in a small bowl. Mix oregano, thyme, salt, black pepper, and chile pepper in a small bowl to make spice mixture.
- Stuff inner leaves with olives, capers, and spice mixture using your fingers. Wrap halves together with kitchen string to prevent stuffing from falling out. Drizzle remaining 1 tablespoon olive oil on top.
- Bake in the preheated oven until crispy and beginning to wilt, 10 to 15 minutes. Cut off kitchen string and sprinkle Romano cheese on top before serving.
Nutrition Facts : Calories 192.4 calories, Carbohydrate 16.7 g, Cholesterol 2.6 mg, Fat 12.9 g, Fiber 10.8 g, Protein 6.3 g, SaturatedFat 2.1 g, Sodium 1108.6 mg, Sugar 1.8 g
CAPONATA IN LAVASH CUPS
Lavash, a Middle Eastern flatbread, comes in a variety of sizes and textures, from crisp rectangular crackers to large folded pliable rounds. It is the latter called for here. To form the lavash into cups, you'll need a pan with 12 mini-muffin (1/8-cup) molds, each about 1 3/4 inches across the top and 3/4 inch deep. Caponata is a piquant Sicilian dish of eggplant, onions, tomatoes, anchovies, olives, and capers, generously laced with olive oil; this variation is much lighter-and contains no added fat-because it omits the oil, anchovies, and olives.
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 15
Steps:
- Cut eggplant and bell peppers into 1/4-inch dice. Finely chop onion and mince garlic. In a heavy saucepan simmer all caponata ingredients except raisins, capers, and parsley, stirring occasionally, until vegetables are tender and most of liquid is evaporated, about 15 minutes. Stir in raisins and capers and cool mixture to room temperature. Stir in parsley. (Caponata may be made 2 days ahead and chilled, covered.)
- Preheat oven to 350°F.
- With a mortar and pestle or in a cleaned electric coffee/spice grinder crush anise seeds. Cut lavash into 36 1 3/4-inch squares, discarding trimmings.
- In a bowl of water soak 12 lavash squares 15 seconds and on a work surface, using edge of a spoon, scrape off a thin layer of bread from each square (cups will be tough when baked if left at full thickness). Gently press squares, white sides up, into 12 mini-muffin molds (see note, above) and sprinkle with some anise seeds and salt. Bake lavash cups in middle of oven 15 minutes, or until golden and crisp, and cool in pan on a rack. Make more cups in same manner. (Cups may be made 2 days ahead and kept in an airtight container at room temperature.)
- Spoon caponata into cups.
TUNA CEVICHE IN RADICCHIO CUPS
I love ceviche of all kinds. It always reminds me of a most memorable trip to Peru, and Peruvians are the ceviche champions in my book. This dish has the perfect balance of tang, zing, texture, color and banging flavor. I like to drink the ceviche juice in the radicchio cup first and then bite into the radicchio with tuna, YUM.
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a medium bowl, combine all the ingredients except the avocado, radicchio, salt and black pepper. Add 1/4 teaspoon sea salt. Toss together, cover and refrigerate for 20 minutes, stirring the ceviche every 5 minutes.
- Place the radicchio cups on a service platter, divide the ceviche with its the juices evenly among the cups. Top each with the avocado and season with sea salt and black pepper.
Tips:
- Choose the right radicchio: Look for firm, deep red heads of radicchio with tightly packed leaves.
- Use fresh, ripe vegetables for the caponata.
- Don't overcook the vegetables in the caponata. They should be tender but still have a slight crunch.
- Use a good quality olive oil for the caponata. It will make a big difference in the flavor of the dish.
- Season the caponata to taste with salt and pepper.
- Serve the radicchio lettuce cups with caponata as an appetizer or main course.
Conclusion:
Radicchio lettuce cups with caponata is a delicious and healthy appetizer or main course that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting dish to try, give radicchio lettuce cups with caponata a try. You won't be disappointed!
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