Tag: radicchio

Recipe Cup with radicchio, lemon and licorice – Italian Cuisine

Ingredients

4 thick slices of fresh pork neck
80 g granulated sugar
3 lemons
2 heads of late radicchio
thyme
licorice powder
powdered sugar
pepper
extra virgin olive oil
salt

Duration: 1 h 30 min

Level: Easy

Doses: 4 people

For the recipe of the coppa with radicchio, lemon and licorice, peel the lemons with the potato peeler, keeping the peels. Arrange the coppa slices in a baking dish, perfume them with a few leaves of thyme, a ground pepper and the essential oil of 4-5 lemon peels, obtained by squeezing them between your fingers.
Seal with cling film, refrigerate and leave to marinate for 1 hour. Clean the radicchio, removing the first external leaves, and clean the stem. Set aside a few leaves to complete, then cut the tufts into wedges, arrange them on a baking sheet lined with baking paper, add salt, grease them with a little oil, perfume them with a few leaves of thyme and sprinkle them with a little icing sugar.
Cover everything with a sheet of baking paper, seal the plate with aluminum and bake at 180 ° C for 25 minutes. Remove from the oven, remove parchment paper and aluminum and bake for another 10 minutes. Collect the lemon peels in a saucepan with cold water, bring to a boil, remove the water and repeat the operation 2 more times: in this way you will reduce the bitter taste.
Drain the peels, let them cool and cut them into thin strips. Squeeze the lemons so as to obtain 80 g of juice, strain it into the saucepan where you blanched the rinds, add the granulated sugar, bring to the fire, add the strips of rind and simmer for 15-20 minutes, until the liquid is became syrupy.
Salt the coppa slices and brown them on the hot grill for 3-4 minutes per side, then arrange them on a plate and bake at 180 ° C for 2-4 minutes. Remove from the oven, cover and let it rest for 2 minutes. Cut the coppa into slices and serve with the radicchio and lemon strips in syrup. Complete with fresh radicchio and a pinch of licorice.

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calabrian licorice recipe

Rolls with late radicchio with balsamic vinegar and honey – Italian Cuisine

Ingredients for 4 people

1) Clean 2 heads of radicchio, slice them finely, wash them, dry them and sauté them in a pan with 2 tablespoons ofoil for 2-3 minutes. Put them in a colander, squeeze them to eliminate the excess liquid and transfer them to a bowl. Chop the mortadella, blend the bread and join everything to the radicchio. Add the provolone, L'egg, half chopped pistachios, the parsley, salt, pepper and mix well to obtain a homogeneous mixture. Put a spoonful of the filling on each slice of mortadella with i pistachios, fold the edges of the salami over the dough so as to form many "packets" and tie each of these with a thread of raffia.

2) Clean, wash and dry i heads of radicchio remained. Heat 4 spoons of oil in a non-stick pan and brown the rolls over low heat for about 4 minutes per side. Join the radicchio, blend it with 4 tablespoons of vinegar red and let it dry slightly for 1 minute. Remove the rolls and the radicchio and keep them warm.

3) Deglass the pan with thebalsamic vinegar, join the honey and let it melt by mixing well. Stretch the sauce with a few tablespoons of red vinegar and remove from the heat. Serve the rolls with the radicchio nappati with the sauce al honey and sprinkle with the chopped pistachios remained.

White polenta with vinegared radicchio and hard-boiled eggs – Italian Cuisine

Ingredients for 6 people

1) Clean the radicchio, wash it and scald it abundantly water is vinegar with the Juniper berries. Drain the radicchio and berries, arrange them in a bowl and season with oil, salt and ground pepper. Leave to marinate for 2 hours.

2) Meanwhile, prepare the polenta: heat 1.5 l of water and, just before boiling, pour the flour to rain, mixing with a whisk to avoid the formation of lumps. When you have poured all the flour, attach the automatic pot, if you have it available, otherwise mix by hand with a wooden spoon for about 1 hour.

3) Serve the polenta hot, accompanying each portion with a head of radicchio, a spoonful of its marinade, half boiled egg it's a ground pepper.