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Sautéed radicchio and organic Pinova apple on cheese fondue

An irresistibly delicious dish with cheese threads

A real comfort food with unusual but balanced combinations. Sautéed Pinova apple cubes and Treviso radicchio in balsamic vinegar served on a bed of melted fontina cheese cooked in the oven. Impossible to resist.
35 min.


for 2 persons

250 g fontina (or another cheese that melts well)
1 garlic clove
2 thyme sprigs
20 g butter
1 organic Pinova apple
1 Treviso radicchio
2 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Print recipe


Remove the cheese rind and cut the cheese into cubes. Peel and halve the garlic clove and rub the baking dish (approx. 18 cm in diameter) with the cut part. Then add the cheese cubes and sprinkle them with the thyme leaves. Season with pepper and set aside. Preheat the oven to 220°C (convection oven).
Wash and peel the organic Pinova apple, remove the core and cut it into cubes. Melt butter in a pan and sauté the apple cubes in the butter for a couple of minutes over high heat so that they get the butter flavor and become softer. Remove the apple cubes from the pan and keep warm.
Bake the cheese at 220°C in the oven for 6-7 minutes until completely melted. In the meantime, wash the radicchio and cut it into quarters. Heat a pan with the extra virgin olive oil and add the radicchio. Toast the radicchio on all sides for a total of approx. 5 minutes. The radicchio has to become more tender and take a little color. Season with salt and pepper and deglaze with balsamic vinegar. Then remove the radicchio from the pan and keep it warm until the cheese is ready.
Remove the baking dish from the oven, add the sautéed radicchio with balsamic vinegar and the buttered apple cubes and serve immediately. You can also add a few drops of balsamic vinegar if you like.

You can also divide the ingredients into two portions of approx. 8-10 cm in diameter each.

Recipe from Julia Morat

Passione Cooking
South Tyrolean DOC or Italian with German mother tongue – this is how Julia describes herself. She likes reinterpreting old family recipes from mom Reinhild and grandma Imma and enriching them with a few innovative and international elements. No matter how relaxed she is when cooking – there is one thing she can’t do well: cooking according to recipes. She likes being adventurous, experimenting and combining when cooking, but there is one ingredient that you can find in every single recipe: her smile.

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