The origins of radicchio and hazelnut flan may be linked to the regional culinary practices of northern Italy, where this red-colored vegetable is a widely used vegetable in cooking. It belongs to the Composite family, it has a slightly bitter taste which is accentuated during the colder months of the year, giving an earthy note to the preparation. Hazelnuts, also abundant in these regions, are a nutritious complement that adds crunch and sweetness to the dish. There original recipe also involves the use of cheese. In particular, we recommend parmesan, useful for adding a further layer of complexity and creaminess. This winter outline it is ideal for accompanying roasted meats, stews or plant-based main dishes. The preparation involves a series of precise steps. The radicchio is browned to soften it and accentuate its distinctive flavours. The hazelnuts are toasted to intensify their aroma. Subsequently, the ingredients are mixed with a egg and cheese base, forming a homogeneous mixture. Gentle cooking in the oven completes the process, creating a golden and inviting flan. Presenting this side dish on the table can be a highlight of the meal. What are you waiting for? Follow our recipe and you will make one radicchio and hazelnut flan extraordinary!
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