‘Fennel Beef’ Radicchio Wraps

When I use the terms, ‘crop to table,’ I’m seriously not joking.  This time of year, though chilly, is a wonderful period of harvest for specific, ‘limited-time-only,’ delicacies, like fennel, radicchio, chestnuts, and pumpkins.  Today’s recipe was plucked fresh and prepared with an Asian-influence.  And, no worries – if you don’t have these in your garden, they are available at your local market! Here is the Radicchio, which will serve as the vehicle for the saucy filling.IMG_3877Next is the fennel.  I love the fronds (especially when cleaned and mixed with cooked pasta, olive oil, and freshly grated Parmiggiano Reggiano).  But for today, we just need a hearty head.IMG_3875


IMG_3874Quick, easy, and sure to impress your guests with a taste of the non-typical, these Fennel Beef Raddicchio Wraps are savory and fresh…and of course, perfectly paired with chilled Prosecco.  Happy Fall, friends! Buon Apetito!IMG_3887i.n.g.r.e.d.i.e.n.t.i. (ingredients)

1 lb. ground beef

1/2 large fennel head, chopped small

1 cup diced carrots, small

1 cup coarsely chopped mushroom

3 tbsp. extra virgin olive oil

1/4 cup and 2 tbsp. teriyaki sauce

2 tbsp. and 2 tbsp. soy sauce

2 tbsp. granulated sugar

1 tbsp. flour

p.r.o.c.e.d.a.m.e.n.t.i. (directions)

Begin by prepping all of your ingredients, chopping, dicing, etc.  IMG_3896 IMG_3898 IMG_3889In a small bowl, add 1/4 cup teriyaki sauce, 2 tbsp. soy sauce, 2 tbsp. sugar, and 1 tbsp. flour.  Whisk until no lumps and well mixed.  Set aside.  Heat 3 tbsp. extra virgin olive oil in a medium-large skillet over high heat.  Add the carrots and begin to sweat before reducing heat to medium.  IMG_3893Add the fennel, sweat for several minutes, and add mushrooms.  Cook over medium for about 10 minutes.IMG_3899 IMG_3902 IMG_3905In another skillet, brown the ground beef until cooked.  Add the sauce to the vegetables and mix well.  Add the cooked beef and mix.  Remove from heat and add the 2 tbsp. each of teriyaki and soy.IMG_3908 IMG_3910 IMG_3911Finally, serve with whole Radicchio leaves as a ‘boat’ and fill with a few spoonfuls of the fennel beef mixture. A warming and seasonal fall appetizer or a main dish with rice or noodles on the side. I like to garnish with a few crispy chow mein noodles for an enhanced flavor and texture.  Make it spicy by adding your heat level of hot pepper flakes or sriracha.  IMG_3922

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