this recipe was in the weekly email this week from Picadilly Farm. I only had half a head, since we share with the Beals Family (best idea eva!) When I cut it up I couldn’t exactly get wedges, it pretty much all crumbled up into leaves. I put it all in a 2 qt long casserole dish, tossed with olive oil, s&p. will try to follow the rest, I guess! Serving alongside grilled sirloin tips from whole foods that marinated all day in Annie’s Balsamic Vinaigrette dressing (I like it cause it’s a thicker one).
Roasted Radicchio with Gorgonzola and Balsamic
1 medium head radicchio, cut into 2″ wedges
4-6 ounces Gorgonzola (or other) cheese, sliced
1. Preheat the oven to 400. Lightly oil a 2 quart baking dish.
2. Brush the radicchio generously with oil and place in a single layer in the dish. Season with salt & pepper.
3. Bake for 20 minutes, turning wedges once midway. Drizzle with balsamic and top with cheese. Return to oven until cheese is melted, about 5 minutes.