Polenta Al Radicchio Ai Ferri (polenta & Grilled Radicchi Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
Polenta, cooked as above
Olive oil,
1 medium: Head radicchio,
1/4 cup: Olive oil,
Salt & pepper,
Vinegar, optional
Directions:
Preheat a broiler or fire up a grill. Cut the cooled polenta into 1
1/2" X 3" rectangles & brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy & marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4" from the heat & broil, turning once, until
the slices are golden & slightly crisp at the edges. Remove & set on
a platter.
While the polenta is broiling, discard any bruised outside leaves of
the radicchio, cut it in half lengthwise & then cut into quarters.
Wash & dry each piece carefully. Drizzle half the olive oil over the
radicchio & season with salt & pepper. Set on an oiled broiler or on
the barbecue. As the radicchio begins to soften & darken in colour,
turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into
small pieces. Arrange over the polenta & drizzle with the rest of
the olive oil & vinegar if you desire. Taste for salt. Add freshly
ground pepper & serve hot or at rom temperature.
Carol Field, "Italy in Small Bites"
Source from luhu.jp
1/2" X 3" rectangles & brush lightly with olive oil. To grill, cook
the polenta until it is lightly crispy & marked with the
characteristic brown stripes on both sides. To broil, set thepolenta
on a broiler pan about 4" from the heat & broil, turning once, until
the slices are golden & slightly crisp at the edges. Remove & set on
a platter.
While the polenta is broiling, discard any bruised outside leaves of
the radicchio, cut it in half lengthwise & then cut into quarters.
Wash & dry each piece carefully. Drizzle half the olive oil over the
radicchio & season with salt & pepper. Set on an oiled broiler or on
the barbecue. As the radicchio begins to soften & darken in colour,
turn it to broil evenly.
Using your fingers or a knife, tear or cut the grilled radicchio into
small pieces. Arrange over the polenta & drizzle with the rest of
the olive oil & vinegar if you desire. Taste for salt. Add freshly
ground pepper & serve hot or at rom temperature.
Carol Field, "Italy in Small Bites"
Source from luhu.jp