Radicchio
w/Anchovy and Rosemary Sauce
Serves
4
2 tbsp
fresh, young rosemary leaves
12 anchovy
filets
juice of 1
lemon
2/3 c exta-virgin
olive oil
4 heads Treviso
radicchio
Place rosemary in a food processor to mince. Add anchovy
filets and process to make to a paste. Add lemon juice, mix well, and then,
with processor running, add olive oil a few drops at a time.
Transfer sauce to a small bowl. Core radicchio, separate,
and arrange leaves on a platter around sauce.
This sauce can be used not only as a dip for radicchio and
other vegetables, but also can be spooned over grilled or roasted fish or
lamb.
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