"Radicchio" is a generic name given to several varieties of chicory, characterized by the method of cultivation called forcing which produces compact heads, usually red in colour.
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INGREDIENTS |
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Trevisan radicchio |
150 |
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g |
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Sharp Gorgonzola |
80 |
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g |
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Pears |
2 |
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Walnuts, shelled |
50 |
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g |
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Apple cider vinegar |
1 |
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tablespoon |
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Extra virgin olive oil |
3 |
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tablespoons |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Thoroughly wash radicchio and cut into strips. Arrange on service plate. Wash pears and cut them into thin slivers and lay them on top of the radicchio. |
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| 2. |
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Sprinkle the plate with diced Gorgonzola and with roughly chopped walnuts. |
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| 3. |
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Make dressing with oil, vinegar, salt and pepper. Dress and serve immediately. |
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"Dolcetto del Monferrato" or a "Merlot Lison Pramaggiore" |
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