This simple and magical combination of ingredients includes vin cotto (aged vinegar), the superb blue cheese blu di bufala and radicchio (or the milder Castelfranco that Mirarchi prefers). It’s a very Italian dish, but Mirarchi gives it a personal imprint by adding fish sauce to the dressing.More Cheese RecipesRecipe from Food & Wine Best New Chefs All-Star Cookbook

Carlo Mirarchi

Gallery

Credit: © Chris Court

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine the radicchio leaves with 3 tablespoons of the olive oil, the fish sauce and lemon juice; toss to coat the leaves.

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

  • Transfer the radicchio to plates and top with the cheese. Drizzle with the vin cotto and serve with lemon wedges.

Notes

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

Suggested Pairing

Light-bodied, fruit-forward Dolcetto d’Alba: 2012 Francesco Rinaldi & Figli Roussot

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