Recipe - Grilled Rabbit With Rosemary Polenta And Black Olives

2 Heads radicchio lettuce; cut
in half
; vertically
Gorgonzola
Balsamic vinegar
Olive oil
Anchovy fillets

Heat some olive oil in a pan, add the halves of radicchio to the heated oil
and cook for 3 minutes. The steam from the wet leaves will also cause it to
wilt quickly. Turn the lettuce once during cooking. Dribble a splash of
balsamic vinegar over the lettuce (flat side up). Drape a couple of anchovy
fillets loosely over the radicchio. Dribble some olive oil over the top and
season well.

Cut the gorgonzola into slithers and place over the wilted lettuce, about 2
slices on each half of the radicchio. Place the pan under a hot grill and
allow the cheese to melt and brown off. To serve, place on a bed of fresh
chicory and radicchio leaves. Drizzle olive oil and balsamic vinegar over
the cooked radicchio and serve immediately with some black olives.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g
Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.