Radicchio, Ham And Fontina Gratin
serves 2-4
We love the rich, nutty flavor of fontina cheese in gratins. It melts to a gooey texture but doesn't overwhelm the more delicate flavors of the radicchio and ham.
2 heads radicchio
1/4 pound ham, thinly sliced
1/2 cup heavy cream
1 tablespoon olive oil
1/2 cup coarsely grated fontina
prep: 15 minutes
total: 40 minutes
baking dish
1. Preheat the oven to 400F and put the rack in the middle position.
2. Prep the radicchio: separate and thoroughly wash the leaves. Cut off the coarse bottom part of the stem. Nestle the leaves back inside one another to form small bundles (about 6-8 leaves to a bundle). Fold up the ham and nestle a piece inside each radicchio bundle.
3. Arrange the radicchio bundles in a baking dish, nestling them close together. Pour the cream around the edges, drizzle the olive oil over the top, and season with salt and pepper. Cover with foil and bake minutes until the radicchio starts to get tender, 8-10 minutes.
4. Uncover, spread the cheese over the top, and bake until the cheese is browned and bubbly, 3-5 minutes.
2. Prep the radicchio: separate and thoroughly wash the leaves. Cut off the coarse bottom part of the stem. Nestle the leaves back inside one another to form small bundles (about 6-8 leaves to a bundle). Fold up the ham and nestle a piece inside each radicchio bundle.
3. Arrange the radicchio bundles in a baking dish, nestling them close together. Pour the cream around the edges, drizzle the olive oil over the top, and season with salt and pepper. Cover with foil and bake minutes until the radicchio starts to get tender, 8-10 minutes.
4. Uncover, spread the cheese over the top, and bake until the cheese is browned and bubbly, 3-5 minutes.
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