Marinated Radicchio Recipe
Marinated Radicchio with Octopus Salad
Serves 4
Ingredients:- Marinated Radicchio:
- 5 cups water
- 2 cups white vinegar
- 1/4 cup sugar
- 1 tablespoon salt
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons juniper berries
- 8 heads radicchio
- 2 cups extra virgin olive oil
- 1/2 bunch flat-leaf (Italian) parsley
- Octopus Salad:
- 1 pound cleaned fresh octopus
- 1 cup white vinegar
- 1 tablespoon black peppercorns
- 2 stalks celery
- 1 onion, quartered
- 5 cups water
- 3 tablespoons extra virgin olive oil
- 1 1/2 teaspoons red wine vinegar
- Salt and freshly ground pepper to taste
- 1 tablespoon chopped flat-leaf (Italian) parsley
- 2 to 3 wine corks (natural corks, not synthetic)
Marinated Radicchio:
Bring the water, vinegar, sugar, salt, 2 teaspoons black peppercorns, and 1 teaspoon juniper berries to a boil in a large, deep saucepan. If using round heads of radicchio, quarter them. Bunches of long Treviso radicchio can be left whole. Place the radicchio in the saucepan and cook for 6 to 7 minutes, then drain well. Transfer the radicchio to a bowl or a large jar and cover it with the oil. Add the remaining peppercorns and juniper berries and tuck in the parsley. Cover and marinate the radicchio for 4 to 5 hours before using. It will keep for a week.
Octopus Salad:
Place the octopus in a deep saucepan with the white vinegar, peppercorns, celery, onion, and water. There should be enough water to cover the octopus. Add 2 or 3 wine corks, a technique that is supposed to keep the octopus tender. Bring to a simmer and cook for 1 hour. Drain the octopus and transfer it to a bowl of ice water. Allow it to cool completely. Slice the octopus in 1-inch pieces. Mix the olive oil, red wine, vinegar, salt, pepper, and parsley together and toss with octopus. Allow to marinate at least 1 hour. Serve the octopus with marinated radicchio on the side. Makes 12-16 servings of marinated radicchio and 4 servings of the octopus salad.
Pairs well with Ecco Domani Pinot Grigio.
