Radicchio with Balsamic Vinegar and Fior di Latte
Do you know the Radicchio? It is a type of relatively bitter red salad of Italian origin. Often cooked in salad, today I propose you an original recipe of roasted Radicchio with Balsamic Vinegar and Fior di Latte.This recipe is perfect to serve as a starter or as a light meal with toasted bread in olive oil.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 radicchio rosso
- 1 tbsp Balsamic Vinegar of Modena IGP
- Fresh thyme
- Olive oil
- Salt and pepper
- A drizzle of honey (optional)
- 1 mozzarella Fior di Latte
- 100 g pine nuts (toasted)
- 1/4 pomegranate (seeded)
- 100 g arugula
- Olive oil extra virgin
Instructions
- 1
If your pine nuts are not toasted, start by toasting them in a hot pan without adding fat for 5 minutes, stirring regularly. Set aside.
- 2
Wash the radicchio and cut it into quarters. Remove the white part (the heart) from the four quarters and cut the leaves roughly. In a pan, add a drizzle of olive oil and the radicchio. Add the fresh thyme. Add salt and pepper.
- 3
Sauté for 10 minutes until radicchio is tender but not overcooked. At the end of the cooking, add the balsamic vinegar.
- 4
Taste the radicchio and it is still too bitter for your taste, add a drizzle of honey.
- 5
Place arugula, radicchio with balsamic vinegar, pomegranate, mozzarella for di latte in the center. Sprinkle with toasted pine nuts and finish with a drizzle of extra virgin olive oil.