As a side dish for the Trieste-style salted cod, we suggest a radicchio salad. Radicchio is one of the most commonly found vegetables in the Friuli-Venezia Giulia region in the far northeast of Italy. It is found in both the long leafed and round head varieties, frequently enhanced by the flavor of anchovy.
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INGREDIENTS |
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Red radicchio |
2 |
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heads |
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Salted anchovies |
2 |
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Garlic |
1 |
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clove |
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Extra-virgin olive oil |
To taste |
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PREPARATION |
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Clean and wash the radicchio; drain it well and cut it into pieces. |
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Desalt and bone the anchovies and then crush them in a mortar along with the skinned clove of garlic. In a bowl, blend the garlic and anchovy paste with the oil, mixing well. |
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Put the radicchio in a salad bowl, dress it with the anchovy sauce and serve.
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CHEF'S NOTE |
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The types of radicchio most suitable for salads are the ones with round heads, like the radicchio of Chioggia; ones with long leaves, like the Treviso radicchio, are best used in the preparation of first-course dishes or served grilled. |
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As an accompaniment to this seafood dish, we recommend a dry, white wine that is aromatic and fresh, of medium body, like a Malvasia del Collio or a Müller Thurgau. |
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