Radishes al cartoccio is a dish that uses one of my favorite root vegetables, radishes. I have loved radishes since I was a child and I have fond memories of eating fresh, raw radishes with a dash of salt on each bite.
Recently, I have been cooking radishes and that same flavor is still present but when baked or sauteed it is a bit sweeter. If you like radishes give this recipe from Iron Chef Mario Batali a try.
Radishes al cartoccio
(Adapted from recipe courtesy of Chicago Tribune and Molto Batali, 2015)
Makes 6 – 8 side dish servings
2 lbs large radishes, sliced crosswise 1/4-inch thick
1 red onion, halved and thinly sliced
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup balsamic vinegar
3 Tbsp finely chopped fresh oregano and thyme leaves
Freshly ground black pepper
Preheat oven to 450F.
In a large bowl, combine the radishes, onion, oil, vinegar and herbs. Season with salt and pepper. Toss to mix thoroughly. Place half of the mix in the center of each of two large pieces (approx. 16-by-12-inches each). Fold into well-sealed packets.
Place the packets on a baking sheet and bake for 30 minutes. Let stand for 10 minutes before serving. When serving drizzle with good olive oil and re-season with salt and pepper.