0.0 – 0 reviews • Gluten Free
| Level: |
Easy |
| Total: |
1 hr |
| Prep: |
45 min |
| Cook: |
15 min |
| Yield: |
8 servings |
Ingredients
- Kosher salt
- 2 heads radicchio, cut into quarters
- 8 cloves garlic
- 6 anchovy fillets, rinsed
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 4 tablespoons unsalted butter, softened
- 1/4 cup heavy cream
- 2 teaspoons truffle oil
- 2 tablespoons chopped fresh parsley
- 1 teaspoon finely grated lemon zest
- Flaky sea salt, for sprinkling
Instructions
- Dissolve 2 tablespoons kosher salt in a large bowl of water. Add the radicchio and soak, 45 minutes, using a plate to keep it submerged. Drain the radicchio, shake off any excess water and pat dry.
- Meanwhile, puree the garlic, anchovies and olive oil in a mini food processor. Transfer the mixture to a small saucepan and cook over low heat until golden and bubbly, about 5 minutes; set aside until cool.
- Return the garlic-anchovy mixture to the mini food processor. Add the butter, cream, truffle oil, parsley and lemon zest and blend until combined. Cover and refrigerate until ready to use.
- Preheat the broiler. Brush a 9-by-13-inch flame-proof baking dish with about 1 teaspoon of the sauce. Brush 1 1/2 teaspoons of the sauce between the leaves of each piece of radicchio and arrange in the prepared baking dish. Top each piece with 2 more teaspoons sauce and broil until the radicchio is crisp and browned and the sauce is bubbly, 5 to 8 minutes. Sprinkle with sea salt and drizzle with olive oil.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
164 |
| Total Fat |
17 g |
| Saturated Fat |
6 g |
| Carbohydrates |
3 g |
| Dietary Fiber |
0 g |
| Sugar |
0 g |
| Protein |
2 g |
| Cholesterol |
28 mg |
| Sodium |
139 mg |
