| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Sami | Antony, More, Simply | 1 | Servings | |
INGREDIENTS
| 2 | Heads radicchio lettuce, cut | |
| in half | ||
| vertically | ||
| Gorgonzola | ||
| Balsamic vinegar | ||
| Olive oil | ||
| Anchovy fillets |
INSTRUCTIONS
Heat some olive oil in a pan, add the halves of radicchio to the heated oil and cook for 3 minutes. The steam from the wet leaves will also cause it to wilt quickly. Turn the lettuce once during cooking. Dribble a splash of balsamic vinegar over the lettuce (flat side up). Drape a couple of anchovy fillets loosely over the radicchio. Dribble some olive oil over the top and season well. Cut the gorgonzola into slithers and place over the wilted lettuce, about 2 slices on each half of the radicchio. Place the pan under a hot grill and allow the cheese to melt and brown off. To serve, place on a bed of fresh chicory and radicchio leaves. Drizzle olive oil and balsamic vinegar over the cooked radicchio and serve immediately with some black olives. Converted by MC_Buster. Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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