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 olio extravergine (125 ml)
½ short glass of sugar (45 gr circa)
40 gr of salt
Juniper
Pepper in grain
Small sterilized jar with hermetich latch.
PREPARATIONS
Radicchio tuft must be washed and sliced in quarter or eighth when they’re big.
The 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. Those are filled up with the blend and close. After that follow the method for the vacuum-sealed conservation con i vasetti da conserva.
Is it good to keep them at least three weeks, before consume.
Questa risetta potrebbe essere ottima per qualche sfizioso aperitivo ed è dedicata alla rubrica #vifacciouscireio di “Silvia Graziani guida turistica” per il post di Asolo che riporta anche un simpatico commento “…Poi mi piacciono le osterie ed enoteche sotto i portici…”.
