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| 2 gross | Heads radicchio quartered lengthwise |
| 2 x ca. 30 g | olive oil virgin |
| 8 | sage leaves |
| 8 x ca. 30 g | Soft goat cheese; (preferably Coach Farm) |
| 1 Esslöffel | Fresh rosemary leaves, ; finely chopped |
| 1 gross | egg |
| 4 Esslöffel | parmesan grated |
| 2 Esslöffel | Balsamic vinegar; plus 4 tablespoons |
| | salt |
| | pepper ground |
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Preheat oven to 450 degrees.
In a large 12 to 14-inch saute pan heat the olive oil over medium heat. Place the radicchio quarters in the oil 4 at a time and saute cut side down until lightly brown on both cut sides. Set aside and repeat with the remaining 4 quarters. Let cool.
While the pan is still hot, saute the 8 sage leaves until crisp and brown, set aside.
In a mixing bowl stir together the goat cheese, rosemary, egg, Parmesan and 2 tablespoons balsamic vinegar until well blended.
Pack about 3 tablespoons of the cheese mixture on top of each radicchio quarter, smoothing over to form a slightly rounded top. Bake 10 to 12 minutes or until the goat cheese has started to brown slightly. Remove from oven, sprinkle with remaining balsamic vinegar and garnish with 2 sage leaves each. Season with salt and pepper. Serve hot.
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