Radicchio Bagna Cauda
Serves: 5
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
44
Sourness
41
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
8 cloves
Garlic4 tbsps
Unsalted Butter (softened)1 cup
Heavy Cream2 tbsps
Parsley (chopped fresh)Directions:
1
Dissolve 2 tablespoons kosher salt in a large bowl of water
2
Add the radicchio and soak, 45 minutes, using a plate to keep it submerged
3
Drain the radicchio, shake off any excess water and pat dry
4
Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor
5
Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool
6
Return the garlic-anchovy mixture to the mini food processor
7
Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined
8
Cover and refrigerate until ready to use
9
Preheat the broiler
10
Brush a 9-by-13-inch baking dish with about 1 teaspoon of the sauce
11
Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish
12
Top each piece with 2 more teaspoons sauce and broil until the radicchio is crisp and browned and the sauce is bubbly, 5 to 8 minutes
13
Sprinkle with sea salt and drizzle with olive oil