Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon

Braised Radicchio and Gorgonzola Dolce Tartine


Description

Adapted from Nancy Silverton’s Sandwich Book

Notes: The original recipe calls for candied walnuts and a drizzling of honey, both of which sound like wonderful additions. Because the radicchio is so bitter — even after the 15 minutes in the oven and additional five on the stove top — I added some honey directly to the pan. I added it to taste, and the radicchio still tasted bitter with this addition but a little less so. Amazingly, once the radicchio is layered onto the bread and topped with the gorgonzola dolce, the bitterness is nearly undetectable. Also, use the measurements as a guide — I used about three heads of radicchio and so increased the amounts of olive oil and balsamic slightly.


Ingredients

For the tartine:

  • 1 recipe braised radicchio (see recipe below)
  • 4 slices bakery-style bread
  • 8 oz. gorgonzola dolce (if you can find it)

For the braised radicchio:

  • 1 medium head radicchio (about 10 ounces), cut in half
  • 3 tablespoons extra-virgin olive oil and extra to drizzle
  • 1 tablespoon balsamic vinegar
  • 2 branches fresh rosemary, picked into 20 small sprigs*
  • 1/2 teaspoon kosher salt
  • honey to taste (optional)

* I didn’t bother doing this — I simply lay a sprig of rosemary in the pan below the radicchio and one on top of the radicchio as well.


Instructions

For the tartine:

  1. Grill the bread and place slices on serving plates.
  2. Spread radicchio in a thin layer over each slice of grilled bread. Crumble gorgonzola over top.

For the braised radicchio:

  1. Adjust the oven rack to the middle position and preheat the oven to 400 degrees. Cut each radicchio half into 5 wedges. In a cast-iron or other ovenproof 10-inch skillet, combine 2 tablespoons of the olive oil and 2 teaspoons of the vinegar.
  2. Arrange the wedges of radicchio in the skillet in a concentric circle, and place a small piece of rosemary underneath and on top of each wedge. Drizzle the remaining olive oil and vinegar over the radicchio, and sprinkle over the salt. Cover with plastic wrap (I didn’t do this) and then foil, and roast in the oven for 15 minutes. Remove the foil, puncture the plastic to allow the steam to escape and remove plastic. Turn the wedges of radicchio over and cook on the stove top, over medium heat, about 3-5 minutes to caramelize slightly, being careful not to burn it. Taste. It will likely be bitter. If you wish to temper this bitterness, drizzle in some honey to taste, tossing after each addition and tasting as you go.