Make sure the radishes you choose are roughly the same size and have healthy-looking greens attached. If you find baby turnips in your supermarket or farmers’ market , try them the same way. These radishes go very well with the Veal Chops Stuffed with Taleggio and Broccoli on page 220 or the Chicken Breast Valdostana on page 271.

　　

Ingredients

makes 4 servings

　　2 bunches red or white radishes (about 16), each no more than 1 inch across, with bright, fresh greens

　　2 tablespoons extra-virgin olive oil

　　4 cloves garlic

　　1/4 cup Chicken Stock (page 74), canned reduced-sodium chicken broth, or water

　　Salt

　　Freshly ground black pepper

　　

Step 1

Trim any wilted or discolored leaves from the radishes, but leave the healthy leaves attached. Wash the radishes in plenty of cold water, swishing them gently to remove all the sand and grit from between the leaves. Drain them in a colander. Trim the root tip and make a cut into the root end about halfway up to the leaves. Don’t cut the radishes in half.

　　

Step 2

Heat the oil in a large skillet over medium heat. Whack the garlic cloves with the side of a knife and toss them into the oil. Cook, shaking the pan, until golden, about 2 minutes. Carefully add the radishes to the pan—they may splatter—and cook, turning, until the leaves are wilted, about 3 minutes. Pour in the stock, season lightly with salt and pepper, and cover the pan. Cook until the radishes are tender but firm, about 4 minutes. Remove the cover and boil until the liquid is almost completely evaporated, about 1 minute. Taste and season with additional salt and pepper if you like. Serve hot.

　　From Lidia's Italian-American Kitchen by Lidia Matticchio Bastianich Copyright © 2001 by A La Carte Communications and Tutti a Tavola, LLC. Published by arrangement with Alfred A. Knopf, an imprint of The Knopf Doubleday Publishing Group, a division of Penguin Random House LLC.Buy the full book from Amazon.