Radicchio and Black Ham Gratin

Radicchio is part of the chicory family – endive, frisee etc. Each has a characteristic bitter taste which is accentuated when cooked – and may not be to everyone’s taste. But I love it and fortunately, so do the family. Here the radicchio is made into a gratin using a tallegio cheese sauce. The fruity tang of the cheese balances the bitter smoky flavours of the radicchio and ham. Use other smoked hams or bacon. Use any cheese, a dolcelatte would be interesting.

1. Preheat oven to 200C gas 6.
2. In a large sauce pan, boil the wine briefly to evaporate the alcohol.
3. Put the cornflour in a small mug and mix with little of the stock to make a paste. Add more stock to make half a mug and mix to a thin solution. Pour the stock into the pan with the wine and add the milk and the cornflour solution.
4. Add the garlic and herbs and stir with a wooden stirrer. Heat until the sauce thickens. Simmer on very low heat for 10 minutes.
5. Carefully cut the rind from the taleggio and cut into chunks. Add the taleggio and cream cheese to the sauce – reduce the heat and stir gently until the cheese has melted.
6. Cut the radicchio into four segments, lengthwise. Cut through to hold leaves intact with each segment. Wrap with the ham of choice and place the pieces in a baking dish.
7. Pour over the cheese sauce and cover with grated cheese.
8. Heat in oven for about half an hour. The radicchio should be tender when tested with the tip of a knife and the sauce should be bubbling and golden brown.