Patrick Saurette of the Marc shares a classic favourite from Il Portico, the toothsome Radicchio Corsi, radicchio stuffed with bocconcini with cherries. Though the method in this recipe is for cooking on the grill, you could make this on the stovetop. Not really the weather for outdoor grilling.
| radicchio | |
| bocconcini | |
| Parma ham (prosciutto) | |
| sun dried cherries | |
| mesclun greens or spring mix shaved Parmigiano |
Make the Vinaigrette
| 1c | red wine vinegar |
| 2t | cherry syrup (Polish, find at the Italian Centre) |
| finely chopped shallot | |
| kosher salt and freshly cracked pepper |
Wrap the Parma ham around each bocconcini and place on a radicchio leaf. Roll it up tightly and place seam side down in a container. It’s best to do this the night before. They stay rolled that way.
Take out of the fridge and drizzle with olive oil. Grill over high heat.
Watch them carefully. Turn once. Take off the grill when you have a good mark on the outside and the cheese had melted a bit. Pour some of the vinaigrette over when you take off the grill.
Place three on each plate which has a little salad on it. Season. Sprinkle with the cherries and shaved parmesan and drizzle with remaining vinaigrette.