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- Radicchio with Anchovy and Rosemary Sauce
- (Radicchio con Salsa D'acciughe e
Rosmarino)
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Ingredients:
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- 4 heads treviso or 2 heads chioggia radicchio
2 tbsp fresh young rosemary leaves
12 anchovy filets
Juice of 1 lemon
2/3 cup extra-virgin olive oil
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- Directions:
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- Place rosemary leaves in a mortar and grind as finely as
possible.
Add anchovy filets and grind to a paste.
Add lemon juice.
Mix well, and then, stirring constantly, add olive oil, a few drops at a time.
Transfer sauce to a small bowl.
Core treviso or chioggia radicchio.
Separate leaves and arrange them on a platter around sauce. Serves 4.
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