There’s just something great about caramelized chicory. While I’ve often got there by covering it in honey and balsamic vinegar, I was inclined to look for a similar effect with actual grapes. In additional to the lovely interplay of bitterness and sweetness, there is something light about the acidity of the grapes. I figured that caramelized onions would only enhance this interplay without distracting too much. Combining Gorgonzola with pasta water can easily lead to a very creamy cover ...
