Recipe courtesy of Debi Mazar
and
Gabriele Corcos
Grilled Endive and Radicchio with Gorgonzola and Sage-Infused Olive Oil
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 262
- Total Fat
- 24
- Saturated Fat
- 6
- Carbohydrates
- 8
- Dietary Fiber
- 4
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 14
- Sodium
- 300
- Total: 25 min
- Prep: 5 min
- Cook: 20 min
Ingredients
1/2 cup extra-virgin olive oil
4 sprigs sage
3 heads endive, sliced in half lengthwise
3 heads radicchio di Treviso, sliced in half lengthwise
4 ounces crumbled gorgonzola
Kosher salt and freshly ground black pepper
Pinch red pepper flakes
Directions
- Preheat the grill to high heat.
- Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes.
- Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes.
- Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.