Baked Radicchio with Gorgonzola and Taleggio Cheeses

Serves 4 to 6


  • Ingredients 
  • 1/4 pound Gorgonzola Dolce, cut in bits
  • 1/4 pound Taleggio, cut in bits
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste
  • 4 small heads radicchio, washed, dried and each one cut into quarters
  • 2 tablespoons unsalted butter
  • 1 shallot, minced
  • 4 tablespoons walnuts
  • 1/2 cup dry white wine


  1. Preheat the oven to 375°F.
  2. Mix the cheeses together in a bowl; add the chopped parsley and pepper.
  3. Melt the butter in a large pan; add the shallot and cook until wilted.  Add the radicchio quarter heads and sauté for 2 minutes turning them gently.  Stir in the walnuts, add the wine and let evaporate over high heat. Season with salt and pepper
  4. Transfer the ingredients to a greased baking dish and spread the cheese mixture over the top.
  5. Bake for 5 to 6 minutes until the cheese is nicely melted and has a tinge of brown. Serve hot.

This recipe was featured on Season 23 - Episode 2312.

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