Recipe courtesy of Mario Batali
Level:
Easy

Ingredients

  • 2 medium heads radicchio
  • 9 eggs, beaten
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 2 tablespoons grated Parmesan
  • 4 tablespoons virgin olive oil
  • 1/4 pound Ricotta Salata, whole

Directions

Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve.

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