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Roasted Radicchio with Gorgonzola and Balsamic Vinegar
From Athens Locally Grown
<p>Roasting brings out a concentrated, natural sweetness in radicchio. This dish is unusual, elegant, simple—and delicious. Served on a bed of risotto, it makes an attractive meal. If you’re not a Gorgonzola fan, this is equally delicious with Brie, Swiss, aged Cheddar, or smoked Gouda. You can substitute lemon juice for the balsamic vinegar.</p>Source: Farmer John’s Cookbook: The Real Dirt On Vegetables (Entered by Eric Wagoner)
Serves: Serves 4
1 medium head radicchio, cut into 2-inch wedges
1/4 cup olive oil
freshly ground black pepper
4 to 6 ounces Gorgonzola (or other cheese), sliced
Step by Step Instructions
- Preheat the oven to 400° F. Lightly oil a 2-quart 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 the 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.
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