It is an original and delicious side dish that we browse today on “Roberta's Kitchen”, the delicious recipe book that spans the regional gastronomic tradition seeking the ideal pairing with one of the hundreds of monocultivars or Dop/Igp that are part of the extraordinary national olive heritage. Our Roberta Rogeri, official oil taster and cooking expert (in the picture), in fact offers us a Late Igp Treviso radicchio with bacon and walnut crumble embellished with a extra virgin olive oil from Veneto Grappa Dop, medium fruity.
difficulty: easy
Preparation: 10 min
Cooking time: 15 min
Cost: Bass
INGREDIENTS
• PGI late Treviso radicchio
• slices of stewed bacon
• walnut crumble (chopped walnuts, extra virgin olive oil, grated parmesan and rye bread)
• salt and pepper
PREPARATION
• Clean the late Treviso radicchio and cut into quarters
• Roll 2 slices of stewed bacon into each quarter
• For the walnut crumble: coarsely chop the walnuts; In a bowl mix the grain obtained with the rye bread and the grated parmesan and the extra virgin olive oil. Mix everything with your fingers until you get crumbs.
• Arrange the radicchio wedges rolled in bacon and sprinkled with crumble on an oven tray, salt and pepper
• Bake in a preheated oven at 180° for about 15 minutes. Take the radicchio out of the oven and serve, sprinkling it with a drizzle of Veneto extra virgin olive oil from Grappa Dop.
