How to Make Radicchio Pesto. The radicchio it is a vegetable with a thousand properties, it is slightly bitter, widely used in the kitchen and pizzeria. It is prepared in many different ways, creme, in salads, grilled, and don't miss the "pesto" version.
Let's not forget its beneficial properties, highly appreciated by those with liver problems or inflammation of the gastric system.
How to Make Radicchio Pesto
Its bitter aftertaste is due to the fact that it belongs to the chicory family. Fortunately, it can be found on supermarket counters all year round.
Radicchio pesto is a cream with which it is possible to dress pasta, vegetables, meat.
Here are the ingredients for the preparation of pesto:
Extra virgin olive oil
100 grams of grated Parmigiano Reggiano
100 grams of fresh ricotta
Wash the radicchio, chop and drain well. Brown it in a pan with a drizzle of oil together with the onion. When it is wilted put it in your blender with the ricotta, a pinch of salt and basil.
Add the Parmesan, the oil little by little and done. If you wish to keep it for a few days, put it in the refrigerator in a jar covered with extra virgin olive oil, or alternatively you can freeze it.
Taste it on bruschetta…delicious.
I don't tell you how good it is on pizza, in our practical pizza chef courses that we carry out weekly in our pizza chef school, we use it often. If you want to learn more about our workshops, follow this link.
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