Sometimes we propose radicchio in sweet and sour with cocktail in the garden or with the starter, Sopressa Veneta and Crudo Berico-Euganeo at the Country House Bucaneve.
Ingredients
1 kg of red radicchio tardivo
½ lt of water
½ lt of vinegar
1 glass of extra virgin oil (125 ml)
½ short glass of sugar (45 gr circa)
40 gr of salt
Juniper
Pepper in grain
Small sterilized jar with hermetich latch.
PREPARATION
Radicchio tuft must be washed and sliced in quarter or eighth when they’re big.
Other ingredients must be put in a spacious pot and bring to boil. When the blend boils put radicchio and leave it cook for a few minutes….until is soft, but not overcooked.
Then radicchio must be taken and put in the jar. Fill those up with the blend and close. After that follow the method for vacuum-sealed conservation in conserve jar.
Is it good to keep them at least three weeks, before consume.
This recipe could be excellent for some tasty cocktail hour and is dedicated to the section #vifacciouscireio by “Silvia Graziani guida turistica” for the post of Asolo who report a funny comment “…Then I like taverns and winehouses under the porch…”.
#venetodamare #thelandofvenice