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Baked Radicchio with Gorgonzola and Taleggio Cheeses

Serves 4 to 6



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.


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