Grilled treviso with gorgonzola sauce
“According to my Dizionario di Gastronomia by Antonio Piccinardi, radicchio is the generic word for those varieties of the chicory family produced by "forced" cultivation.”
- 1 head treviso per person
- 150g of gorgonzola
- 100ml of single cream
- couple of tbsp of grappa or brandy
- salt and pepper
Even though radicchio is available all year round, the perfect bittersweet balance is achieved during the colder winter months
Method
Trim the treviso of all the tough outer leaves and wash. Allow one head per person as a first course. Cut it in two from top to bottom. To make the sauce, cut 150g of gorgonzola into pieces and put it into a saucepan with 100ml of single cream. On a low heat, stir until the gorgonzola has melted and the sauce is thick and creamy. Take the sauce off the heat, add a couple of tbsp of grappa or brandy and salt and pepper. Before grilling the treviso, sprinkle the cut sides with a little extra virgin olive oil and some salt. Grill, cut side down, on a hot barbecue plate for 2 minutes.
To serve
Place on a serving plate, grilled side up, and add a generous amount of the gorgonzola sauce.
