Ciao Italia: My Lifelong Food Adventures in Italy
Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.
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
Preheat the oven to 375°F.
Mix the cheeses together in a bowl; add the chopped parsley and pepper.
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
Transfer the ingredients to a greased baking dish and spread the cheese mixture over the top.
Bake for 5 to 6 minutes until the cheese is nicely melted and has a tinge of brown. Serve hot.
This recipe is featured on show 2312 - Lombardy Cooking.