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March 1, 2018

GRILLED: Pickled Radicchio, Grapes with Taleggio and Gorgonzola in a Brioche Bun

by Julieta Lucca

Meet my favourite trifecta:

Grapes + Brioche + Cheese

This recipe is as easy as they come, and pretty easy to make your own if you’d like.

Brioche is one of my favourite¬†types of bread, but be wary, not all brioche are the same. Some are buttery, some are sweeter some are just plain bland. Ideally, for this recipe, you want a butter brioche bun that it’s not overly sweet.


ūüēĎ 30 minutes

  • serves 1
  • 1 radicchio Trevisano (20 leaves)
  • 100ml white wine
  • 100ml white wine vinegar
  • 4 juniper berries
  • 50g grapes
  • 30g butter
  • 4 slices of Taleggio cheese (rinds cut)
  • 1cm slice of Gorgonzola (chopped)
  • 5 spinach leaves
  • 1 brioche bun


For the Pickled Radicchio

– Peel the Radicchio leaves from the bulb one by one and place them in a bowl of water. Wash them gently one by one to clean off any dirt. You can drain them in a colander or pat them dry. Chop them widthways into ribbons.

РTo pickle the Radicchio, I like to use Russell Norman’s method which is also found in his book Polpo: A Venetian Cookbook of Sorts. Add the white wine, white wine vinegar and juniper berries to a saucepan and bring it to a boil. Submerge the Radicchio leaves for about five minutes. Once done, remove the radicchio with tongs and shake off excess liquid. Set them aside.

For the Pan-fried Grapes

– Place a pan on the hob over a high heat. When the pan is hot, add 10g of butter, let it melt for 30 seconds before adding the grapes to the pan.

– Let them fry for 2 minutes before moving them around with a wooden spoon. Wait until they are slightly charred and soft.¬†Don’t cook for longer than 4 minutes. Once cooked, set aside.

Assembling the Toastie

– When you are ready to make the toastie, slice the brioche bun in half. Add a layer of the Taleggio cheese slices, followed by 4 or 5 leaves of the pickled radicchio Trevisano. Top with a tablespoon of the grapes followed by the spinach.

– Before closing it up, add the chunks of Gorgonzola and top with a couple more cooked grapes. Add the top of the brioche bun and press firmly.

– Put a cast iron pan on the hob over medium heat. Add 10g of butter and let it melt before adding the sandwich. Press with a steak press if you have one to help compress the sandwich.

РCook for 2-3 minutes before lifting the sandwich and adding the remaining 10g butter, then flipping it over. Cook for another 2-3 minutes or until the cheese has melted. If the bun is browning too quickly, reduce the heat to medium-low.

– Remove the toastie from the heat and let it rest for a minute before cutting in half. Enjoy!

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