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
Food52 Review: 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
Serves: 6 as an entree
tablespoons olive oil
bunches fresh radishes with tops, preferably french red and whites
ounces package dried orecchiette
cup cooking water reserved from pasta
cup freshly grated Parmesan or Romano cheese
salt and pepper to taste
- Separate the greens from the radishes and wash in several changes of cool water to remove all traces of sand.
- Dry greens in a spinner and chop coarsely.
- Wash radish bulbs well and slice thinly crosswise. Set aside.
- Fill a large stockpot with water and set over high heat.
- Heat oil in a large skillet or saute pan with lid to fit.
- Add onions and cook until they begin to soften.
- Add minced garlic and cook until it releases its aroma (about a minute.)
- Add radish slices and greens, stir to coat with oil and aromatics.
- Cover skillet and cook for 5-7 minutes until greens melt and radishes are translucent. Remove from heat.
- Season to taste with salt and pepper.
- When stockpot of water comes to a boil, add pasta and cook for approximately 12 minutes until al dente.
- Drain the cooked pasta, reserving 1/4 cup of the liquid.
- Add cooked pasta and 1/4 cup cooking water to the skillet. Toss to combine.
- Stir in Parmesan cheese. Taste and adjust seasoning if necessary.
- 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.