Do you often have bruschetta for lunch? I do... especially in summer. I use friselle, bread, and all the fresh ingredients that the season offers. Even in autumn, it's fun to create various kinds.. after the one with broccoli, this version comes along.. in my opinion even tastier!
I poured the oil into the pan and let the finely chopped onion wilt gently. I added the previously soaked and squeezed raisins.
I added the finely chopped radicchio. I salted it and let it cook. When almost done, I added the sugar and vinegar.
It's 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 frying pan
A small bowl
A cutting board
A chopping knife
A spoon
To be consumed preferably immediately after preparation
You can use whatever bread you prefer!
Italy, 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 |
