More ways with radic­chio

Country Life Every Week - - Kitchen Garden Cook Radicchio -

Grilled radic­chio with can­nellini-bean hum­mus and hazel­nuts (be­low, serves 4) Cut 2 radic­chio into quar­ters and brush with olive oil, then grill for a few min­utes on each side un­til soft and lightly browned. Mean­while, add to a food pro­ces­sor the fol­low­ing in­gre­di­ents: a can of can­nellini beans (drained), a good splash of olive oil, a clove of chopped gar­lic, a squeeze of lemon juice and sea­son­ing. Blitz to­gether for about 2 min­utes, into a smooth and creamy hum­mus. Spoon the hum­mus onto four plates, top with 2 quar­ters each of grilled radic­chio, driz­zle with bal­samic syrup (if you don’t have any, boil bal­samic vine­gar un­til syrupy), scat­ter over chopped hazel­nuts and fresh thyme and serve.

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