Radicchio with Anchovy and Rosemary Sauce
(Radicchio con Salsa D'acciughe e Rosmarino)
Ingredients:
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
Directions:
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.