Roasted Radicchio with Walnuts and Anchovies(or Miso)

Adam and the crew have grown some top quality radicchio, the best ever for New Morning Farm! This recipe also works well on the grill so no need to heat up the kitchen.

Adam inspired by cooking.nytimes.com

Ingredients

2 heads Radicchio (about 2 1/2 pounds)½ cup extra-virgin olive oil, plus more as needed

Salt, as needed

¾ cup finely grated Parmesan, plus more for serving

6 anchovy fillets, minced or 2 Tbsp Miso

2 Garlic cloves, or 2 Garlic Scapes cut fine

1 tsp fresh Thyme leaves, or 1/2 tsp dried Thyme

½ tsp freshly ground black pepper, plus more as needed

⅔ C chopped Walnuts or other nuts, such as Almonds or Hazelnuts

½ C chopped fresh Dill, Cilantro, or Tarragon

Directions

Heat oven or grill to 400 degrees. Cut the Radicchio in quarters lengthwise through the core, so the wedges hold together. Slice the quarters lengthwise again, to get nice size wedges.

Place wedges on a rimmed sheet pan, flat sides down. It’s OK if the pan seems a bit crowded; the wedges will shrink as they roast, but try not to overlap them if possible. Lightly drizzle them with oil and season with salt.

In a small bowl, combine Parmesan, Anchovies(or Miso), Garlic, Thyme and Black Pepper. Stir in 1/2 cup Oil to make a loose paste. Massage paste into each Radicchio wedge, stuffing the mixture in between the leaves.

Lightly drizzle Radicchio with a little more oil. Roast until Radicchio is lightly browned in spots, 15-20 minutes, until just starting to get crispy.

Remove pan from oven and sprinkle walnuts all over the top. Roast for another 3-5 minutes or so, until Radicchio is tender and caramelized and the walnuts are golden and toasted.

Sprinkle with Dill or Herbs and more Parmesan and Black Pepper, if you’d like. Serve immediately.

Enjoy!