Charred potato en papillote with Rosso Imperiale fonduta, sautéed radicchio and grappa-soaked raisins
Ingredients for 4 servings:
- 4 medium-sized potatoes
- 300 g Rosso Imperiale cheese
- 50 g butter
- 100 g whole milk
- 1 head of radicchio
- White grappa
- Extra virgin olive oil, as needed
- Salt to taste
Cooking time for the rice:
Boil the potatoes with their skins still on in a large pot of salted water, straining them when they are still a little firm, and bake them in the oven at 180 degrees until the skins become dark and crunchy. In the meantime, prepare the fonduta by melting the butter with the Rosso Imperiale cheese and whole milk, stirring gently. When the mixture has become smooth and completely melted, remove it from the heat. Cut the radicchio and sauté it briefly with a little olive oil in a non-stick pan; wait to salt until it has finished cooking. Leave the raisins to soak in the grappa while all the other ingredients are cooking or, even better, start them soaking the day before.
Cut the potatoes in half lengthwise and position them on the plate with aluminum foil. Pour the Rosso Imperiale fonduta over top, together with a spoonful of the sautéed radicchio and, finally, the raisins (drain them well first).
Recipe by Simona Magnati - Vineria Cozzi // with Rosso Imperiale cheese