This recipe comes from Classic Pasta at Home. It reminds me of pigs in a blanket only with radicchio and prosciutto instead of hot dogs and bacon. It’s not as fattening which makes it not quite as good, but it’s still tasty.
The first step is to cut a head of radicchio from the stem into 6 wedges. Once you have your wedges you are supposed to brush each wedge with olive oil. I do not have a cooking brush so I ended up dipping a bit of oil in a pan and sort of dipped each wedge.
After that step you just take a strip of prosciutto and wrap it around the radicchio, drizzle more oil, and bake for 12 minutes or so.
The final result is quite good. The prosciutto comes out nice and crisp and pairs well with the radicchio.The radicchio is a bit bitter, but the oil helps negate that. It is a little difficult to eat gracefully though. You can’t just pop into your mouth. You can cut it, but for me it was like cutting a sushi roll. It just doesn’t seem right.