Food & Wine USA - (01)January 2021

JANUARY 2021 69

Grilled Verona Radicchio with

Bottarga and Wild Apple

Molasses

ACTIVE 25 MIN; TOTAL 30 MIN

SERVES 4

A drizzle of tart apple molasses tames this

elegant starter of charred radicchio

stuffed with butter and bottarga. Trevi s o

can be substituted for rosso di Verona, but

keep in mind that the head and leaves are

less compact.

6 Tbsp. unsalted butter (3 oz.),

softened

1 / 4 cup finely grated bottarga di

muggine (about^3 / 4 oz.)

1 tsp. grated garlic

1 / 2 tsp. grated lemon zest

11 / 4 tsp. kosher salt, divided

1 (10^1 / 2 -oz.) head rosso di Verona or

Treviso radicchio

1 Tbsp. extra-virgin olive oil

Wild apple molasses or

pomegranate molasses, smoked

olive oil, and flaky sea salt, for

serving

1. Stir together butter, bottarga, garlic,
   lemon zest, and^1 / 2 teaspoon kosher salt in
   a small bowl until combined. Transfer mix-
   ture to a piping bag or a ziplock plastic bag
   with a small corner snipped off. Set aside.


2. Trim and discard^1 / 2 to 1 inch from bot-
   tom of radicchio head, exposing the base
   of the leaves. Place your thumbs inside
   center of the trimmed end, and gently pull
   apart to expose more of the leaves, keep-
   ing head as intact as possible. Starting in
   center of radicchio and working outward,
   insert piping bag between inner layers of
   radicchio; pipe filling, rotating radicchio as
   you pipe to coat leaves with filling. Using
   kitchen twine, secure radicchio head at
   2-inch intervals. Rub outside of radicchio
   with extra-virgin olive oil; sprinkle with
   remaining^3 / 4 teaspoon kosher salt.


3. Preheat grill to very high (500°F and
   up). Place radicchio on oiled grates; grill,
   uncovered, rotating often, until charred
   and just softened, about 5 minutes.
   Remove from grill; discard twine.


4. Slice radicchio crosswise into 4 rounds.
   Drizzle each slice with molasses and
   smoked olive oil; sprinkle with flaky sea
   salt. —VICTORIA BLAMEY, NEW YORK CITY
   MAKE AHEAD Radicchio can be filled up to
   1 day ahead and stored in an airtight
   container in refrigerator.
   WINE Smoky, coastal Italian white: 2019
   La Valentina Pecorino Bianco
   NOTE Find bottarga di muggine at
   gustiamo.com; find smoked olive oil such
   as Castillo de Canena Smoked Arbequina
   online or at specialty food stores.

Escarole Shakshuka

PHOTO P. 70

ACTIVE 50 MIN; TOTAL 1 HR

SERVES 6

Lemon and tangy feta balance the gentle

bitterness of escarole, making this a deli-

ciously bright addition to your breakfast or

brunch spread.

(^1) / 4 cup plus 1 Tbsp. extra-virgin olive
oil, divided
1 (14-oz.) head escarole, chopped
(about 8 cups)
(^3) / 4 cup finely chopped yellow onion
(^1) / 4 cup thinly sliced shallot
4 medium garlic cloves, thinly sliced
1 Tbsp. harissa powder or 2 Tbsp.
harissa paste (such as New York
Shuk)
1 tsp. coriander seeds, toasted and
ground
(^1) / 2 tsp. cumin seeds, toasted and
ground
1 (28-oz.) can crushed San Marzano
tomatoes
1 (16-oz.) jar roasted red bell
peppers, drained and finely
chopped
1 Tbsp. kosher salt
11 /^2 tsp. tomato paste
1 tsp. grated lemon zest plus 2 Tbsp.
fresh lemon juice
6 large eggs
4 oz. feta cheese, crumbled (about
1 cup)
Toasted baguette slices, for serving

1. Heat 1 tablespoon oil in a 12-inch oven-
   proof skillet over medium-high. Add esca-
   role; cook, stirring often, until just wilted,
   about 2 minutes. Transfer escarole to a
   colander to drain; set aside. Wipe skillet
   clean.


2. Preheat oven to 375°F. Add remaining

(^1) / 4 cup oil to skillet; heat over medium-
high. Add onion, shallot, and garlic; cook,
stirring often, until softened, about 5
minutes. Stir in harissa, ground coriander,
and ground cumin; cook, stirring often,
until fragrant, about 30 seconds. Stir in
crushed tomatoes, red peppers, salt,
tomato paste, and lemon zest and juice.
Bring to a boil over medium-high. Reduce
heat to medium-low; simmer, stirring
often, until thickened, about 30 minutes.

3. Stir drained escarole into tomato mix-
   ture; remove from heat. Create 6 wells in
   tomato mixture; crack 1 egg into each well.
   Bake in preheated oven until eggs are just
   set, 12 to 14 minutes. Sprinkle with feta;
   serve with baguette. —VARTAN ABGARYAN,
   YOURS TRULY, VENICE, CALIFORNIA
   WINE Crisp Oregon sparkling wine:
   NV A to Z Wineworks Bubbles Rosé

Chicories get sweeter as the
weather gets colder. If a chicory
tastes too bitter in October, try
it again in December. FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CHRISTINE KEELY