Monday, February 22, 2010

Insalata di Radicchio, Parmigiano Reggiano e Aceto Balsamico Tradizionale

This is a super simple salad that signifies the beauty of Italian cuisine. More specifically, that of Emilia Romagna. Radicchio is one of the few seasonal winter lettuces during this time of year. The bitterness of the radicchio matches wonderfully with the sweetness of the balsamic vinegar. This is another one of those recipes where sub par ingredients yield a sub par dish. So be sure to get the best possible ingredients all around. When you are only putting 3 or 4 ingredients on a plate, there is nothing to hide behind.

Serves 2-4

TT = to taste

1 head of Radicchio, core removed and thinly sliced(about 1/4")
Parmigiano Reggiano
3T of 25 year Balsamic Vinegar
Extra Virgin olive oil, best quality available and preferably from Emilia Romagna
TT salt
TT freshly ground black pepper

Put the radicchio in a mixing bowl
drizzle in the vinegar and season with salt & pepper
taste for seasoning
transfer radicchio to individual plates
using a vegetable peeler, shave the parmigiano reggiano over the top of the salad
drizzle some best quality extra virgin olive oil over the top
serve immediately

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