| ROASTED RADICCHIO WITH GORGONZOLA AND BALSAMIC VINEGAR |
Makes 2 servings
Radicchio has a compact cabbage-type head with purple leaves and
white veins. It has a bitter, peppery taste. It is often added raw to
mesclun mixes for flavor and accent color.
Cooked it has a
savory-sweet flavor.
½ medium head radicchio, cut into
2-inch wedges
¼ cup olive oil
Salt and freshly ground black pepper
Balsamic vinegar
2-4 ounces Gorgonzola (or other
cheese), sliced
Preheat oven to 400 degrees. Lightly oil a baking dish. Using a
pastry brush, brush the radicchio generously with olive oil and place in
a single layer in the baking dish. Season with salt and pepper.
Bake radicchio for 20 minutes, turning wedges over once midway
through cooking. Drizzle with balsamic vinegar and top with cheese.
Return to the oven until cheese is melted, about 5 minutes.
Adapted from Farmer John’s Cookbook