Baked late radicchio with sweet and sour sauce and smoked ricotta flakes
Procedure
Ingredients · Servings 4
- 700 g late red radicchio from Treviso PGI
- 50 ml Apple cider vinegar
- 50 g brown sugar
- 2 tablespoons smoked ricotta flakes
- Coarsely chopped walnuts
- Sale
- Baby
- Extra virgin olive oil
Method · 30 min
- To me, late-ripening Treviso radicchio is like wine: it must be respected, treated with care, and enhanced by pairing. Here's a quick and easy recipe...
- To me, late-ripening Treviso radicchio is like wine: it must be respected, treated with care, and enhanced by pairing. Here's a quick and easy recipe...
- To me, late-ripening Treviso radicchio is like wine: it must be respected, treated with care, and enhanced by pairing. Here's a quick and easy recipe...
- To me, late-ripening Treviso radicchio is like wine: it must be respected, treated with care, and enhanced by pairing. Here's a quick and easy recipe...
- To me, late-ripening Treviso radicchio is like wine: it must be respected, treated with care, and enhanced by pairing. Here's a quick and easy recipe...
Clean and wash the radicchio, dry it with paper towels and cut it into quarters lengthwise.
Arrange the slices on a baking tray lined with baking paper, without overlapping them, and season with extra virgin olive oil, salt, and pepper.
Meanwhile, prepare the sweet and sour sauce: in a non-stick pan, simmer the vinegar and sugar until they reach a thick, colorful consistency.
Plate the radicchio and season with the sauce, the smoked ricotta flakes, and a handful of walnuts.
