Ingredients for COPPETTE DI RADICCHIO
- 200 g Asiago Dop cheese
- 200 g red radicchio
- extra virgin olive oil
Ingredients for skewers of sardines
- 140 g red onions
- 50 g sugar
- 10 g vinegar
- 30 g raisins
- 30 g pine nuts
- 12 clean sardines without bone
FOR THE CUPS OF RADICCHIO
Grate Asiago with a medium-hole grater and form 4 discs on as many sheets of baking paper. Heat them in the microwave oven, one at a time, at 250 W for 50 seconds, remove them from the oven, remove the wafer from the paper and place it between two bowls, so that the cheese, when it cools down, takes on a concave shape.
Clean the radicchio, chop it, season with oil, salt and pepper and distribute it in Asiago bowls.
FOR THE SARDINIAN SHEETS
Chop coarsely raisins and pine nuts. Stuff the sardines with this mixture and roll them up, skewered three by three on 4 spit sticks.
Lay them down on a plate covered with baking paper and bake at 180 ° C for 5-6 minutes.
Dissolve sugar in a small saucepan, with a drop of water. When it turns a light caramel color, add the sliced onion, a pinch of salt and the vinegar. Cook until the onions have softened.
Serve skewers with sweet and sour onions.
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