Grilled Gruyère with late Treviso radicchio and Lagrein reduction.
- 560 g Gruyère
- 2 heads of late radicchio
- 20 g butter
- 1 glass of Lagrein
- Salt and pepper
- Extra virgin olive oil
- Radicchio: cut the head lengthwise into four parts and heat it in a non-stick frying pan with the butter. When it starts to brown, add some of the wine and, taking care not to break the vegetable, turn it over, cooking each side and gradually adding the remaining wine.
- Gruyère: slice the cheese into pieces 6 x 8 x 1.5 cm thick, about 140 g. Heat a frying pan, then fry four pieces of cheese at a time for 30 seconds on each side.
Warm up the serving plates and place two pieces of cheese in the middle, freshly removed from the pan. Add two pieces of warm radicchio, a pinch of pepper and a drizzle of oil on the vegetable and serve.