Radishes Al Cartoccio

Crisp, crunchy and juicy, every variety of radishes (and there are many!) adds a punchy flavor and color to dishes. Radishes are also fantastic paired with chilled sherry, which you can find served at my very own Casa Mono in New York City’s Greenwich Village. However, their distinguished peppery taste combined with the sweet flavors of saba, I discovered, rouses the appetite more than any other radish experience I’ve encountered (continue reading here).


Serves 8 to 10 people as side dish

2 pounds large mixed radishes, sliced 1/4-inch thick

1 medium red onion, halved and thinly sliced

¼ cup extra virgin olive oil

¼ cup saba, vin cotto, or balsamic vinegar

3 tablespoons finely chopped summer savory leaves

Kosher salt and freshly ground black pepper


Preheat the oven to 450 degrees F.


Cut two 16 by 12-inch sheets of heavy-duty aluminum foil, and lay them out on a work surface with the short ends toward you.


In a large bowl, combine the radishes, onions, oil, saba, and savory. Season with kosher salt and pepper to taste. Toss gently with your hands to mix well. Place half of the mixture in the center of each piece of foil. Fold the short sides of the foil up over the mixture, doubling the edges over to form a tight seal. Then fold the side edges over twice, forming two neat, well-sealed packets.


Place the two packets on a baking sheet, and bake in the oven for 30 minutes. Transfer to a large platter or baking sheet, and let stand for 10 minutes without opening.


Serve the packets on platters, and dramatically slice them open at the table. Serve the radishes with tongs and spoon for the juices.



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