Do you ever have bruschetta for lunch? I do, especially in the summer. I use friselle, bread, and all the fresh ingredients the season offers. Even in autumn, it's fun to create all kinds of flavors... after the broccoli version comes this one... in my opinion, even better!
I poured the oil into a pan and gently wilted the finely chopped onion. I added the raisins previously soaked in water and squeezed.
I added the radicchio, also finely chopped. I salted and let it cook. When almost cooked, I added the sugar and vinegar.
It is also excellent as a side dish. In this case, I used it on bruschetta along with spreadable cheese, Taggiasca olives, and hazelnuts.
A baking tray
A pan
A small bowl
A cutting board
A chopping knife
A spoon
Best consumed shortly after preparation
You can use any bread you prefer!
Italia, Calabria
| Energy (kcal) | 414.09 |
| Carbohydrates (g) | 5.8 |
| of which Sugars (g) | 4.09 |
| Fat (g) | 39.31 |
| of which Saturates (g) | 3.48 |
| Protein (g) | 7.27 |
| Fiber (g) | 4.8 |
| Sale (g) | 0.03 |
