Roasted Radicchio with Lamb and Rosemary Pomodoro Sauce

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…I collect recipes. Duh. But I especially appreciate those recipes that I can work through in stages. Weeknights are late nights, so I savor a dinner to feed the soul. So if all I have to do is combine things and toss them in a pot or in the oven, my tired spirit rejoices! 

I’m happy enough to prep tomorrow’s meal just before I sit down to some shows. This dish is great, toss the radicchio in the oven and let it roast while you decompress. You can also prep the sauce beforehand.

Comfort your cravings for pasta and red sauce while also uping the ante on your weeknight routine. 

ROASTED RADICCHIO WITH LAMB AND ROSEMARY POMODORO SAUCE

two radicchio (baseball-sized)
olive oil
1 cup / 4 oz of pinenuts, toasted
1/2 cup breadcrumbs, toasted
1 lb ground lamb
1.5 cups of marinara/pomodoro sauce
1 small red onion, diced small
1 T balsamic vinegar
1 T rosemary, chopped
1/2 tsp salt
3 T salted butter
1/4 cup grated parmesan

Sliced radicchio in halves and then in thick slices, coat in olive oil and S&P, then roast in 8×8 pan at 425 degrees for approx 20 minutes, until soft and slightly brown.

Toast the pine nuts and then the breadcrumbs, set aside in separate bowls.

Cook diced onion until golden, then add lamb cooking until no longer pink.  Add rosemary, turn head to med-low, add sauce. Combine and then add the butter and salt.

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When radicchio is finished, adjust oven to 350 degrees. Layer the pine nuts on top of the radicchio, then layer with the lamb sauce.

Add parmesan to the breadcrumbs, combine and then add to the top of the lamb sauce.

Bake for 15 minutes, or until warmed through. Serve with pasta or on its own. Great with a simple side salad.

Serves four.

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