Caramelized Treviso with Taleggio Cheese
Episode 113: Rosemary's Menu
|2 heads||Treviso radicchio (about 6 ounces/170 g each)|
|Sea salt and freshly ground black pepper, to taste|
|4 teaspoons/20 ml||honey|
|2 tablespoons/25 g||unsalted butter|
|6 ounces/170 g||Taleggio cheese, cut into four 2x1-inch/5x2.5-cm slabs|
- Bring a large saucepan of water to just below a simmer over medium-high heat. Decrease the heat to low so that water does not simmer but remains hot. Add the Treviso and cook for 1 hour or until the Treviso are tender and no longer bitter. Drain the Treviso and allow to cool.
- Pre-heat the oven to 375°F/190°C. Cut the Treviso lengthwise in half and sprinkle with salt and pepper. Drizzle 1 teaspoon/5 ml of honey over the cut side of each Treviso half.
- Melt the butter in a heavy large ovenproof sauté pan over medium-high heat. Place the Treviso in the pan, cut side down, and cook for about 4 minutes, or until the Treviso is golden brown on the bottom.
- Turn the Treviso over. Place one slab of Taleggio cheese over each Treviso half. Transfer the pan to the oven and bake for 3 minutes or just until the cheese melts. Transfer to a platter and serve.
Check out more recipes for Cheese Appetizers