There are dishes that manage to win us over with their simplicity, to the extent that - even when out of season – they manage to get our mouths watering at the very thought of them, seducing us with their simple but rich flavour, and, on occasion, their fragrance. Today we have some lovely radicchio for you, a vegetable product that is appreciated not only for its taste but also for its lightness, and which is popular amongst those who are obliged to adopt a diet for maintaining bowel regularity. With this recipe from our chef, who combines sweet and sour radicchio in an oil-based preparation, you will always have in your kitchen cupboard a lovely delicacy both in and out of season: are you ready to get to work to ensure you always have to hand this lovely preserved radicchio?
Giardiniera (Mixed sweet and sour Vegetables)
Tarallini garlic, olive oil and hot pepper
Box Frisellina recipe, extra virgin olive oil and purée
Handmade Chocolate and Almonds Sweet Taralli
Hot pepper in EVO oil
Ready made tomato sauce with sweet peppers
Cherry tomatoes in organic sauce
Seasoned and pitted “Leccine” red olives
Warm a mixture of water, vinegar, sugar and salt. Cut the radicchio into sixths and rinse under cold water very thoroughly. Cook the radicchio in the freshly made water and vinegar mixture for 5 minutes. Drain the radicchio and let it rest on some kitchen paper or tea towel for an hour. Put the radicchio in jars in a circular fashion so that it completely fill the jar. Slowly pour the oil into the jars until they are full, then release any air bubbles with a knife. Replace the lid on the jars and let them rest for at least 40 days somewhere dark and cool.
Slowly fill the jar with oil, then remove any air with a knife. Put the lid on the jar and leave to rest for at least 40 days in a cool dark place.