Bitter endive pairs very well with the sharp and creamy gorgonzola.
Recipe courtesy of Debi Mazar and Gabriele Corcos
Show: Extra Virgin
Episode: Meatopia!
Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1/2 cup extra-virgin olive oil
  • 4 sprigs sage
  • 3 heads endive, sliced in half lengthwise
  • 3 heads radicchio di Treviso, sliced in half lengthwise
  • 4 ounces crumbled gorgonzola 
  • Kosher salt and freshly ground black pepper
  • Pinch red pepper flakes

Directions

Preheat the grill to high heat. 

Heat the olive oil in a small saucepan until hot. Add the sage and allow the sage to infuse its flavor into the oil. Remove from the heat when the sage becomes fragrant and slightly crispy, a few minutes. 

Grill the endive and radicchio until slightly wilted with good grill marks, about 4 minutes per side. Turn the endive and radicchio cut-side up and top with the gorgonzola. Close the lid and grill until the cheese has softened, 2 minutes. 

Remove the endive and radicchio to a platter. Drizzle the infused olive oil over the top. Serve immediately.

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