Radicchio And Goat Cheese Gratin With Balsamic Vinegar
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Sami | Import, New, Text | 1 | Servings |
INGREDIENTS
| 2 | Heads radicchio quartered | |
| lengthwise | ||
| 2 | oz | Virgin olive oil |
| 8 | Sage leaves | |
| 8 | oz | Soft goat cheese |
| preferably Coach Farm | ||
| 1 | T | Fresh rosemary leaves |
| finely chopped | ||
| 1 | Egg | |
| 4 | T | Parmesan cheese, grated |
| 2 | T | Balsamic vinegar, plus 4 |
| tablespoons | ||
| Salt and freshly ground | ||
| pepper |
INSTRUCTIONS
Preheat oven to 450 degrees. In a large 12 to 14-inch saute pan heat the olive oil over medium heat. Place the radicchio quarters in the oil 4 at a time and saute cut side down until lightly brown on both cut sides. Set aside and repeat with the remaining 4 quarters. Let cool. While the pan is still hot, saute the 8 sage leaves until crisp and brown, set aside. In a mixing bowl stir together the goat cheese, rosemary, egg, Parmesan and 2 tablespoons balsamic vinegar until well blended. Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter, smoothing over to form a slightly rounded top. Bake 10 to 12 minutes or until the goat cheese has started to brown slightly. Remove from oven, sprinkle with remaining balsamic vinegar and garnish with 2 sage leaves each. Season with salt and pepper. Serve hot. Yield: 4 servings as an antipasto Recipe By :MOLTO MARIO SHOW #MB5622 Posted to MC-Recipe Digest V1 #270 Date: Tue, 29 Oct 1996 23:09:23 -0500 From: Meg Antczak <meginny@frontiernet.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 7312
Calories From Fat: 5228
Total Fat: 589.9g
Cholesterol: 2482.3mg
Sodium: 19871.1mg
Potassium: 210.9mg
Carbohydrates: 55.8g
Fiber: <1g
Sugar: 7.2g
Protein: 466.7g