| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Sami |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 2 |
lg |
Heads radicchio quartered lengthwise |
| 2 |
oz |
Virgin olive oil |
| 8 |
|
Sage leaves |
| 8 |
oz |
Soft goat cheese; (preferably Coach Farm) |
| 1 |
tb |
Fresh rosemary leaves,; finely chopped |
| 1 |
lg |
Egg |
| 4 |
tb |
Parmesan cheese,; grated |
| 2 |
tb |
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>
A Message from our Provider:
“God doesn’t want us to just feel gratitude, but for us to show it by giving thanks to God with our lives. #R.C. Sproul”