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Bruschetta di radicchio alla griglia, lardo e balsamico (grilled radicchio, lardo & balsamic bruschetta) Recipes
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Recipe Name : Bruschetta di radicchio alla griglia, lardo e balsamico (grilled radicchio, lardo & balsamic bruschetta)
Country : Italy
Rating :
Category : Home > World Cuisines > Italian
Chef : David Prior
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INGREDIENTS


1 large ciabatta loaf, sliced 1.5cm thick
Olive oil, to brush
1 garlic clove, halved
3 small radicchio, outer leaves removed, cut into wedges
100g thinly sliced lardo (see Notes)
100ml very good-quality aged balsamic vinegar
DIRECTION


Heat a chargrill pan over high heat. Brush the sliced ciabatta with olive oil, then grill in batches for 1-2 minutes each side until it is toasted and charred. Rub each side of the toast with garlic and place on a wire rack to cool (this will prevent the toast from going soft).

Chargrill the radicchio in batches for 1-2 minutes each side until charred and just softened.

Top each slice of grilled bread with a slice of lardo and a wedge of radicchio, then drizzle with a little balsamic vinegar and season with sea salt and freshly ground black pepper. Serve immediately as part of an antipasti platter.
NOTE:

Lardo (cured lard) is available from Italian delis, or order from butchers.
SOURCE:

http://www.taste.com.au/recipes/26449/bruschetta+di+radicchio+alla+griglia+lardo+e+balsamico+grilled