{"id":683,"date":"2020-03-15T11:48:21","date_gmt":"2020-03-15T10:48:21","guid":{"rendered":"https:\/\/www.ilbucaneve.it\/?p=683"},"modified":"2021-03-08T18:11:45","modified_gmt":"2021-03-08T17:11:45","slug":"radicchio-in-agrodolce","status":"publish","type":"post","link":"https:\/\/www.ilbucaneve.it\/en\/sweet-and-saur-chicory\/","title":{"rendered":"Radicchio in sweet and sour for a tasty cocktail hour"},"content":{"rendered":"

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.<\/a><\/span><\/span><\/span><\/p>\n

Ingredients<\/span><\/span><\/span><\/p>\n

1 kg of red radicchio tardivo<\/span>
\n\u00bd lt of water<\/span>
\n\u00bd lt of vinegar<\/span>
\n1 glass of extra virgin oil (125 ml)<\/span>
\n\u00bd short glass of sugar (45 gr circa)<\/span>
\n40 gr of salt<\/span>
\nJuniper<\/span>
\nPepper in grain<\/span>
\nSmall sterilized jar with hermetich latch.<\/span> <\/span><\/span><\/p>\n

PREPARATION<\/span><\/span><\/p>\n

Radicchio tuft must be washed and sliced in quarter or eighth when they’re big.<\/span><\/span><\/p>\n

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.<\/span><\/span><\/p>\n

Then radicchio must be taken and put in the jar. Fill those up with the blend and close. After that follow <\/span><\/span>the method for vacuum-sealed conservation in conserve jar. <\/span><\/span><\/p>\n

Is it good to keep them at least three weeks, before consume.<\/span><\/span><\/span><\/p>\n

This recipe could be excellent for some tasty cocktail hour and is dedicated <\/span><\/span>to the section #vifacciouscireio by “Silvia Graziani guida turistica” for the post of Asolo<\/a> who report a funny comment “…Then I like taverns and winehouses under the porch…”.<\/span><\/span><\/p>\n

#venetodamare #thelandofvenice<\/p>","protected":false},"excerpt":{"rendered":"

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 \u00bd lt of water \u00bd lt of vinegar 1 glass of extra virgin oil (125 ml) \u00bd short glass of sugar […]<\/p>\n","protected":false},"author":4,"featured_media":692,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"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.<\/a><\/span><\/span><\/span>\r\n\r\nIngredients<\/span><\/span><\/span>\r\n\r\n1 kg of red radicchio tardivo<\/span>\r\n\u00bd lt of water<\/span>\r\n\u00bd lt of vinegar<\/span>\r\n1 glass of olio extravergine (125 ml)<\/span>\r\n\u00bd short glass of sugar (45 gr circa)<\/span>\r\n40 gr of salt<\/span>\r\nJuniper<\/span>\r\nPepper in grain<\/span>\r\nSmall sterilized jar with hermetich latch.<\/span> <\/span><\/span>\r\n\r\nPREPARATIONS<\/span><\/span>\r\n\r\nRadicchio tuft must be washed and sliced in quarter or eighth when they're big.<\/span><\/span>\r\n\r\nThe 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.<\/span><\/span>\r\n\r\nThen radicchio must be taken and put in the jar. Those are filled up with the blend and close. After that follow <\/span><\/span>the method for the vacuum-sealed conservation con i vasetti da conserva. <\/span><\/span>\r\n\r\nIs it good to keep them at least three weeks, before consume.<\/span><\/span><\/span>\r\n\r\nQuesta risetta potrebbe<\/span><\/span>\u00a0essere ottima per qualche sfizioso aperitivo ed \u00e8 dedicata alla rubrica #vifacciouscireio di \"Silvia Graziani guida turistica\" per il post di Asolo<\/a> che riporta anche un simpatico commento \"...Poi mi piacciono le osterie ed enoteche sotto i portici...\".<\/span><\/span>\r\n\r\n\"\""},"categories":[7],"tags":[55,42,47,41,119,45,44,46,43],"yoast_head":"\nRadicchio in sweet and sour for a tasty cocktail hour - Il Bucaneve<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ilbucaneve.it\/en\/sweet-and-saur-chicory\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Radicchio in sweet and sour for a tasty cocktail hour - Il Bucaneve\" \/>\n<meta property=\"og:description\" content=\"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. 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