Serves 4

Ingredients:

2 heads Treviso radicchio (about 6 ounces/170 g each)
Sea salt and freshly ground black pepper, to taste
4 teaspoons/20 ml honey
2 tablespoons/25 g unsalted butter
6 ounces/170 g Taleggio cheese, cut into four 2x1-inch/5x2.5-cm slabs

Method:

Bring a large saucepan of water to just below a simmer over medium-high heat. Decrease the heat to low so that water does not simmer but remains hot. Add the Treviso and cook for 1 hour or until the Treviso are tender and no longer bitter. Drain the Treviso and allow to cool.

Pre-heat the oven to 375°F/190°C. Cut the Treviso lengthwise in half and sprinkle with salt and pepper. Drizzle 1 teaspoon/5 ml of honey over the cut side of each Treviso half.

Melt the butter in a heavy large ovenproof sauté pan over medium-high heat. Place the Treviso in the pan, cut side down, and cook for about 4 minutes, or until the Treviso is golden brown on the bottom.

Turn the Treviso over. Place one slab of Taleggio cheese over each Treviso half. Transfer the pan to the oven and bake for 3 minutes or just until the cheese melts. Transfer to a platter and serve.