Warm Radicchio with Vin Cotto and Blu Di Bufala
Ingredients
- 2 heads of radicchio or Castelfranco (see Note), trimmed and leaves separated
- 5 tablespoons extra-virgin olive oil
- 2 teaspoons Asian fish sauce
- 2 teaspoons fresh lemon juice, plus 4 lemon wedges for serving
- 1 teaspoon white balsamic vinegar, plus more to taste
- 3 ounces blu di bufala or Gorgonzola piccante cheese, crumbled
- Vin cotto or aged balsamic vinegar, for drizzling
Instructions
Warm Radicchio with Vin Cotto and Blu Di Bufala serves 4 original recipe by Food & Wine.
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