Vegan, gluten-free and lactose-free trio: a simple, colorful and light dish based on sorghum, fennel and radicchio, perfect served hot, warm or cold.
Rinse the sorghum under running water to remove any impurities.
Bring a pot of lightly salted water to a boil (about 1 liter for 100 g of sorghum).
Add the sorghum and cook for 20-25 minutes, until the grains are tender but slightly al dente.
Drain the sorghum and let it rest in a bowl, lightly seasoned with a drizzle of extra virgin olive oil to prevent sticking.
Wash and slice the fennel thinly.
Heat a drizzle of oil in a pan, add the fennel, and cook over medium heat for about 10 minutes; season with a pinch of salt and pepper; the fennel should remain slightly crunchy.
Wash and slice the radicchio into strips.
In another pan with a drizzle of oil, sauté the radicchio for about 3-5 minutes until the leaves wilt slightly without losing their vivid color; add salt and pepper at the end of cooking.
Arrange the sorghum, fennel, and radicchio in a small trio on the plate, slightly separating the ingredients to enhance their colors and textures.
Drizzle with extra virgin olive oil and a grind of fresh pepper; serve immediately, warm or at room temperature.
Pot
Frying pan
Bowl
Colander
Variations: add toasted dried fruit (walnuts, almonds, pine nuts) for crunchiness; use spices like sweet paprika or fennel seeds; the recipe is also excellent cold as a warm salad or for picnics. Presentation suggestions: arrange the trio in a 'color triangle', add fresh fennel fronds or a sprinkle of flax seeds for a gourmet touch.
Italy
