Radicchio Bagna Cauda
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 164
- Total Fat
- 17
- Saturated Fat
- 6
- Carbohydrates
- 3
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 2
- Cholesterol
- 28
- Sodium
- 139
- Total: 1 hr
- Prep: 45 min
- Cook: 15 min
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 flame-proof 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.