Radicchio with Anchovy and Rosemary Sauce

Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Cafe. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.Christopher Hirsheimer

The versatile sauce used here comes from Rogers Gray Italian Country Cook Book (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Cafe. It can be used not only as a dip for radicchio and other vegetables, but also spooned over grilled or roasted fish or lamb. Rogers and Gray recommend green Tuscan olive oil.

Radicchio with Anchovy and Rosemary Sauce
The versatile sauce used here comes from _Rogers Gray Italian Country Cook Book_ (Random House, 1995), by Ruth Rogers and Rose Gray, chef-owners of London's acclaimed (and very Italian) River Cafe.
Yield: serves 4

Ingredients

  • 2 tbsp. fresh young rosemary leaves
  • 12 anchovy filets
  • Juice of 1 lemon
  • 23 cup fruity extra-virgin olive oil
  • 4 heads treviso or 2 heads chioggia radicchio (or a combination of both)

Instructions

  1. 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 oil, a few drops at a time. Transfer sauce to a small bowl.
  2. Core treviso or chioggia radicchio. Separate leaves and arrange them on a platter around sauce.