Favorite Recipes of Maverick Swaniel Harrienger

{March 13, 2016}   Roast Radicchio with Blue Cheese (Simply Nigella, 2015, page 14)

Serves 2.

  • 1 large round radicchio or 2 Treviso Precoce
  • 1 tablespoon regular olive oil
  • Freshly ground black pepper
  • 1.5 teaspoons balsamic vinegar
  • 2 ounces Gorgonzola Piccante or other blue cheese
  • 2 tablespoons pine nuts
  • 1 tablespoon chopped fresh chives
  • Watercress (serving)
  1. Preheat the oven to 325 degrees F.
  2. Slice the radicchio into quarters or halves (Depending on the kind of radicchio) from the bottom to the tip.
  3. Arrange them on a foil pan or a small, shallow baking pan lined with foil.  Drizzle with the oil, grind some pepper on them, then sprinkle with the vinegar.  Crumble the cheese on top, or add blobs if the cheese is creamy.  Transfer to the hot oven and cook for 10 minutes.
  4. Meanwhile, heat a small, heavy-based frying pan and toast the pine nuts by tossing them in the hot dry pan until they are colored.  Transfer to a cold plate.
  5. Transfer the wilted, no-longer-crimson, but bronze-tipped radicchio with its molten pockets of cheese to a couple of plates, lined with watercress.  Scatter with the toasted pine nuts and chopped fresh chives.

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