Radicchio: a bitter sweet symphony

April 11, 2018

Oh god, so much time without posting on the blog, so many great recipes done, photographed, eaten and, well, forgotten :)

 

But... I have a good excuse: I was extremely busy buying&renovating my house, and the daily amount of "art time" I am allowed has been all spent on picking furnitures, wallpapers, drawing sketches, and then back and forth on lunchbreaks from work to the building site for quick visits at every new tile that was placed. A huge amount of work but an even greater amount of satisfaction now, sat with S on our bar, looking at the sea outside the window, sipping a beer and eating an aperitivo :)

 

And talking about aperitivo... this is one of the most tasteful appetisers I have prepared over this almost year of digital silence: mini quiche stuffed with radicchio and onion. Fast, relatively quick and sophisticated ;)

 

RADICCHIO QUICHES

 

shortcrust pastry

radicchio

1 onion

2 eggs

philadelphia (or another soft cheese)

black pepper

nutmeg

salad & balsamic vinegar reduction

 

Pan-fry the onion until golden, then add the radicchio cut in tires and cook until soft. Cut circles of pastry and place them in small trays, add a spoon of radicchio in each. Mix the eggs with cheese, grounded pepper, nutmeg and then pour the mix over the radicchio to cover. Use the remaining of the pastry to make stripes and put them on top of the mini-quiches. Bake in the oven at 180 degrees for 15-20 minutes. Serve at room temperature. Enjoy!

 

 

 

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