Radicchio Fritelle with Ricotta Salata

Ingredients

• 2 medium heads radicchio
• 9 eggs, beaten
• 1/2 cup bread crumbs
• 1/4 cup flour
• 2 tablespoons grated Parmesan
• 4 tablespoons virgin olive oil
• 1/4 pound Ricotta Salata, whole

Directions

Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve.