Warm Castelfranco with Vincotto and Blu di Bufala

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 

Warm Castelfranco with Vincotto and Blu di Bufala
Photo: © Chris Court
Total Time:
20 mins


  • 2 heads of Castelfranco, trimmed and leaves separated (see Note)

  • 5 tablespoons extra-virgin olive oil

  • 2 teaspoons Asian fish sauce

  • 2 teaspoons fresh lemon juice, plus 4 lemon wedges, for serving

  • 1 teaspoon white balsamic vinegar

  • 3 ounces blu di bufala or Gorgonzola picante cheese, crumbled

  • Vincotto or aged balsamic vinegar, for drizzling


  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.

  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.

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


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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