Bruschetta with Stewed Radicchio Rosso, Parmigiano Reggiano and Nuts

Radicchio is the Italian name for a group of leafy red-or not chicories that grows in Veneto Region (Northern Italy).

Radicchio di Chioggia is the one round in the shape with dark reddish- purple leaves with white veins. It is amazingly versatile in the kitchen and lovely to pair with red local wines.

If you are lucky enough to find this type of Chicory in your home country, like I’m in Denmark, don’t miss the chance to prepare this recipe! 🙂

The sharp and pleasantly bitter of Radicchio will be sweetened by a savory cheese like Parmigiano Reggiano and sweet nuts. (Marinella)

RECIPE:

Bruschetta

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INGREDIENTS

• 1/2 medium Red Radicchio, washed, sliced and cut in pieces
• 3 tbsp EVO oil
• Salt, to taste
• 1/2 onion, sliced
• 4 slices of good – quality bread (about 1 cm thick)
• some pine nuts and walnuts, to taste
• Parmigiano Reggiano petals, to taste

METHOD

• Place a frying pan on low/medium heat, add 3 tbsp of oil and after a few seconds add the onion. Let it sauté until soften, mixing with a wooden spoon.

• Put the Radicchio in the pan and adjust with salt. Let the radicchio sauté for a few minutes. Lower the heat, cover and let cook for about 10 minutes. During all along the process add a bit of water if needed. When ready, take aside and let cool.
• Toast the bread for 5-6 minutes until lightly browned on both sides. You can also use a grill or a pan until the bread is crispy.
• Then spread the stewed Radicchio over the bread, top with some nuts and Parmigiano Reggiano petals.
• Serve them.