PALAZZETTI MAGAZINE
In our Triveneto region of Italy Radicchio Rosso Tardivo di Treviso IGP (red chicory from Treviso IGP) is a winter staple: there are lots of ways of preparing it and every opportunity is a good excuse to try one out. Today’s recipe comes from our “Gusto Acceso” recipe book and includes meat: it’s a very quick and stunning dish that is ready in just a few minutes on the grill.

Radicchio and Sopressa (aged salami) rolls: the recipe

INGREDIENTS (for 4)

  • 1 head of late harvest Radicchio Rosso from Treviso
  • 8 slices of Sopressa (cut quite thick)
  • Balsamic vinegar sauce, as needed

METHOD

  1. Remove any wilted leaves from the chicory, wash and dry and then cut it into four parts.
  2. Sear it on a hot grill slightly greased with oil for about 5 minutes.
  3. Remove the Radicchio from the grill and put it aside to cool.
  4. Wrap each slice of Sopressa around two chicory segments and then quickly sear the rolls on a very hot grill.
  5. Serve immediately and decorate the plate with some balsamic vinegar sauce.
If you decide to serve a small portion of this dish as a starter, it will be fine by itself decorated with a little balsamic vinegar sauce. If you prefer to serve it as a main dish, add some grilled Polenta and green salad as a side.

What type of wine suits these Radicchio Rosso rolls?

This dish has quite a distinctive flavour. The fat and succulence provided by the Sopressa call for a young, red wine with not too much body such as Valpolicella or Piave Cabernet.

This recipe by Fabrizio Nonis comes from the “Gusto Acceso” recipe book curated by Palazzetti and published by Terranuova Edizioni.

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