Author Notes
Everyone thinks of radishes as something to eat raw in a salad. But while researching medieval Venetian foodways for my children's cookbook - Eat It! Food Adventures, I learned that our ancestors weren't shy about cooking radishes, much like we do turnips and carrots. I devised a contemporary version of a likely dish. - Gracie Cavnar —Gracie Cavnar
Test Kitchen Notes
I’d never considered cooking radishes before, so I was excited to try this recipe out. I wasn’t certain if the radishes were supposed to be cooked over low, medium, or high heat so I split the difference and opted for low-medium heat. That quibble aside, this was a pretty quick and simple dish. The cooked radishes lost their pungent and sometimes unappetizing smell and flavor, taking on a slight nuttiness while retaining just a bit of crunch. I didn’t care for sriracha with this dish though, it’s too strong a flavor. On the other hand, a little bit of white truffle oil and a dash of salt finished the dish off perfectly! - GirlPlusFire —The Editors
Ingredients
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2 tablespoons
olive oil
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2
cloves garlic
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1
medium onion
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2
bunches fresh radishes with tops, preferably french red and whites
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12 ounces
package dried orecchiette
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1/4 cup
cooking water reserved from pasta
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1/3 cup
freshly grated Parmesan or Romano cheese
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salt and pepper to taste
Directions
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Separate the greens from the radishes and wash in several changes of cool water to remove all traces of sand.
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Dry greens in a spinner and chop coarsely.
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Wash radish bulbs well and slice thinly crosswise. Set aside.
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Fill a large stockpot with water and set over high heat.
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Heat oil in a large skillet or saute pan with lid to fit.
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Add onions and cook until they begin to soften.
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Add minced garlic and cook until it releases its aroma (about a minute.)
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Add radish slices and greens, stir to coat with oil and aromatics.
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Cover skillet and cook for 5-7 minutes until greens melt and radishes are translucent. Remove from heat.
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Season to taste with salt and pepper.
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When stockpot of water comes to a boil, add pasta and cook for approximately 12 minutes until al dente.
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Drain the cooked pasta, reserving 1/4 cup of the liquid.
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Add cooked pasta and 1/4 cup cooking water to the skillet. Toss to combine.
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Stir in Parmesan cheese. Taste and adjust seasoning if necessary.
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Serve in flat bowls garnished with Parmesan Cheese, cracked black pepper. Offer a selection of hot sauces,like Sriracha Hot chile Sauce on the side.
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