Radicchio Leaves Stuffed with Foie Gras, and deglazed with Ice Wine
12 large radicchio leaves, washed
Sea salt to taste
2 lbs. foie gras, raw, cut into thin strips (1inch wide X 3 inches long)
1/2 cup of white dry raisins
2 tablespoons butter, unsalted
1/2 cup ice wine
White pepper to taste
Bring a pot of water to a boil. Add salt. Blanch radicchio leaves for 2 minutes. Drain and lay flat on a paper towel to cool.
On cook top preheat a skillet and cook foie gras until golden. Drain excess fat. Add dry raisins, butter, ice wine and pepper to foie gras. Deglaze for approximately 3 minutes, set aside to cool.
Go back to radicchio leaves and place 4-5 slices of foie gras in each leaf. Very delicately roll each leaf carefully forming a candy.
Place rolls on a plate and serve with remaining sauce.
Additional Tips: Serve with a glass of chilled ice wine.