Coleman Farm's Treviso with Gorgonzola, walnuts, and saba from Sunday Suppers at Lucques: Seasonal Recipes from Market to Table (page 246) by Suzanne Goin and Teri Gelber

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • fprincess on January 17, 2013

    Everytime I make this I forget how good it is. The saba is essential to get the balance right. Great interplay of bitter (treviso), acid (the dressing is quite zingy), salt (the cheese), sweet (saba), and even umami (the cheese). The walnuts add a welcome crunch and another layer of flavor. Photo here: http://forums.egullet.org/topic/141221-cooking-from-sunday-suppers-at-lucques-by-suzanne-goin/page__st__30__p__1905874#entry1905874

  • fprincess on May 18, 2011

    Made again this time with saba, and bleu d'auvergne instead of gorgonzola, pecan instead of walnuts. Fabulous. The saba is really a wonderful addition which adds some sweetness to balance the bitterness of the treviso.

  • fprincess on November 06, 2010

    Classic combination. I made it with balsamic since I did not have saba vinegar.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.