Serves: 6
Total Calories: 226
1 Place a rack in the center of the oven. Preheat the oven to 425°F. Oil a 13 × 9 × 2-inch baking dish.
2 Cut each radicchio head through the core into 8 wedges. Arrange the wedges in the baking dish. Brush the wedges with the oil and sprinkle with salt and pepper. Bake the radicchio for 20 minutes or until tender when pierced with a knife and lightly browned. Remove the dish from the oven, but leave the oven on.
3 Place a piece of mozzarella, an anchovy fillet, and a sprinkle of parsley on each wedge. Return the pan to the oven and bake 2 minutes more, or until the cheese begins to melt. Serve hot.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Roasted Radicchio with Mozzarella and Anchovies recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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