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- Radicchio with balsamic sauce
Radicchio with balsamic sauce
Nutrition facts per serving:
- Energy in kcal about 222
- Fat about 10g
- Carbohydrates about 18g
- Protein about 12g
This is needed
This is needed
for 4 people
Radicchio
- 600 g radicchio, halved lengthwise
- 1 egg, beaten
- 0.25 tsp salt
- 0.25 tsp pepper
- 80 g Parmesan, coarsely grated
- 1 organic orange, grated zest, juice set aside
Sauce
- 1 tbsp butter
- 1 tsp Maizena cornflour
- 1 shallot, finely chopped
- 0.5 dl red wine
- 0.75 dl balsamic vinegar
- 1 tbsp water
To serve
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- 150 g radicchio, thinly sliced
- 50 g dried figs, thinly sliced
And that's how it's done
And that's how it's done
Radicchio
Dip the radicchio in the egg, place on a baking tray lined with baking paper, season. Sprinkle with the parmesan and orange zest.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Sauce
Heat the butter in a pan. Briefly sauté the shallot. Pour in the wine and reduce almost completely. Pour in the balsamic and reserved orange juice, simmer over a medium heat for approx. 5 mins. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. 2 mins. Remove the sauce from the heat, allow to cool slightly, puree.
To serve
Plate up the baked and fresh radicchio, drizzle with the sauce, scatter the figs on top.
