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When Piemonte meets Veneto

It’s “Radicchio season”, but more especially it’s the time of the year when you can enjoy one of the most interesting and tasty vegetables of our region, Veneto: we are talking about Radicchio di Treviso “tardivo”. This amazing vegetable was created in the 19th Century by a Belgian agronomist, Van Den Borre. The tecnique to obtain the look of the Tardivo is called Imbianchimento (whitening): the vegetables are harvested late, then put through a forced second growth immersed for 15 days in tanks filled with spring water at a temperature of 13° in a few light. This makes the plants grow again, become intensely red with their long white “fingers”, blooming excactly like flowers. It has a delicate and at the same time intense unique bitter taste.

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It’s perfect roasted in the oven, raw in a salad, to make Risotto…today we’ll serve it roasted in the pan with hazelnuts and another great product from the Northwest Italy: the Tomino Boscaiolo, a delicious cow’s milk cheese from Piemonte.

Roasted Radicchio Tardivo di Treviso, Hazelnuts, Tomino Boscaiolo

4 servings

Radicchio di Treviso “Tardivo” (3)

A bunch of Hazelnuts

Salt/Pepper/Extra Virgin Olive Oil (Balsamico Vinegar, if you like)

4 Tomino Boscaiolo Cheese

Rinse well the Radicchio, carefully peel the roots and cut them half and half again to obtain four parts for each piece.

Preheat a pan and when it’s hot enough place the Radicchio pieces and gently turn them around until they are roasted. (not burned ;)!)

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Cut the hazelnuts in small pieces, but do not grind them too much.

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On the same pan, grill the cheese both sides until it’s melting inside (3-4 minutes each side).

Put the warm cheese and  the roasted Radicchio on the serving plate, add salt, papper, olive oil (and Balsamico) and the hazelnuts.

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Buon Appetito!

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