Ingredients
4 medium heads of radicchio (treviso would be best - long and thin, resembling Belgian endive)
1/4 lbs. fresh mozzarella, cut into 4 cubes
2-4 anchovies
extra virgin olive oil
salt & pepper
Preparation
Bring large pot of water to boil. Add salt, and when water returns to boil, plunge the whole radicchio heads into the water, using a spoon to force the heads below the surface. Blanch for 2-3 minutes. Drain thoroughly on paper towels.
Gently open the radicchio heads and placea cube of mozarela at the centre of each head. Place 1/2 or one whole anchovy over the cheese. Carefully overlap the radicchio leavesso as to completely enclose the filling. Moisten the radicchio with olive oil and grill or broil for 3 minutes on each side. Season with salt and pepper.
