Apple + Cheddar Stuffed Radicchio
with Sun-Dried Tomato Agrodolce
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Last Friday I just wrapped up 10 days of shooting a very special project that I can announce later this year….. all I will share now is this photo (this is Maggie).
The Radicchio
A few weeks ago, I hosted a two-night pop-up with Happier Grocery here in New York. I wanted a fun, vegetable-forward main dish and landed on a radicchio dolma concept—stuffed with lentils, herbs, and other veggies.
As we were shooting some promotional content for the event, I was slicing up apples and radicchio. Separating the leaves of the radicchio gave me the perfect opening to slide in some apple slices…which led me on a journey to rework the dish with the idea of stuffing the leaves. Cheddar felt like a classic pairing that could also beef up the dish a bit. Radicchio’s natural bitter leaning taste drove me to explore some sweeter sauces and ultimately land on agrodolce.
Agrodolce has recently become a favorite condiment at home. Most simply, it’s a mixture of honey (or sugar) and vinegar. This Sicilian sweet and sour sauce literally translates to “sour” (agro) and “sweet” (dolce). Typically other veg and dried fruit are also added to the condiment like onions and raisins. It’s an incredible canvas to infuse other flavors. I love adding in peppers, tomatoes, other alliums, and fruits like apricots. Here I used sun-dried tomatoes and some anchovies for a deep umami note that really rounds it out.
The Recipe: