Active Time
N/A
Total Time
20 MIN
Yield
Serves : 4
© Chris Court

How to Make It

Step 1    

In a large bowl, combine the Castelfranco leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice and toss to evenly coat the leaves.

Step 2    

In a large skillet, heat the remaining 2 tablespoons of olive oil until shimmering. Add the Castelfranco and cook over moderately high heat, stirring, until golden in spots and just wilted, about 2 minutes. Stir in the white balsamic vinegar.

Step 3    

Transfer the Castelfranco to plates and top with the cheese. Drizzle with the vincotto and serve with lemon wedges.

Notes

Castelfranco is a mild member of the radicchio family. It has pale yellow leaves with red speckles.

Suggested Pairing

Light-bodied, fruit-forward Dolcetto d’Alba.

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