Radicchio Bagna Cauda

Total Time:
1 hr
Prep:
45 min
Cook:
15 min

Yield:
8 servings
Level:
Easy

Ingredients
  • Kosher salt
  • 2 heads radicchio, cut into quarters
  • 8 cloves garlic
  • 6 anchovy fillets, rinsed
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 4 tablespoons unsalted butter, softened
  • 1/4 cup heavy cream
  • 2 teaspoons truffle oil
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon finely grated lemon zest
  • Flaky sea salt, for sprinkling
Directions
  • Dissolve 2 tablespoons kosher salt in a large bowl of water. Add the radicchio and soak, 45 minutes, using a plate to keep it submerged. Drain the radicchio, shake off any excess water and pat dry.

  • Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor. Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool.

  • Return the garlic-anchovy mixture to the mini food processor. Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined. Cover and refrigerate until ready to use.

  • Preheat the broiler. Brush a 9-by-13-inch baking dish with about 1 teaspoon of the sauce. Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish. 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. Sprinkle with sea salt and drizzle with olive oil.


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    This recipe is featured in:

    The Next Iron Chef