Warm Castelfranco with Vincotto and Blu di Bufala

Rating: Unrated

This simple and magical combination of ingredients from Carlo Mirarchi includes Castelfranco (a mild radicchio), vincotto (aged vinegar) and the superb blue cheese blu di bufala. It’s a very Italian dish, but Carlo Mirarchi gives it a personal imprint by adding fish sauce to the dressing. Slideshow: Fast Italian Summer Recipes 

By Carlo Mirarchi
July 2013

Gallery

© Chris Court

Recipe Summary

total:
20 mins
Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

  • 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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