Grilled Stuffed Radicchio
- 4 medium heads of radicchio (treviso would be best - long and thin, resembling Belgian endive)
- 1/4 lbs. fresh mozzarella, cut into 4 cubes
- 2-4 anchovies
- extra virgin olive oil
- salt & pepper
- Bring large pot of water to boil. Add salt, and when water returns to boil, plunge the whole radicchio heads into the water, using a spoon to force the heads below the surface. Blanch for 2-3 minutes. Drain thoroughly on paper towels.
- Gently open the radicchio heads and placea cube of mozarela at the centre of each head. Place 1/2 or one whole anchovy over the cheese. Carefully overlap the radicchio leavesso as to completely enclose the filling. Moisten the radicchio with olive oil and grill or broil for 3 minutes on each side. Season with salt and pepper.
radicchio, fresh mozzarella, anchovies, extra virgin olive oil, salt
Taken from www.epicurious.com/recipes/member/views/grilled-stuffed-radicchio-50112509 (may not work)