Radicchio on white bean puree
We can mix various types of radicchio for this seasonal and hearty dish - we choose the one available at the market or nearby farm.
© Suzan Gabrijan
For the finishing touch, we can also add fresh or softer goat cheese.
INGREDIENTS
- 200 g white beans
- 2 cloves of garlic
- 1 bay leaf
- Lemon
- 150 g mixed red radicchio
- 1 head of red onion
- 50 g cracklings
- Olive oil
- Salt
- Pepper
PREPARATION METHOD
Soak the beans overnight or for at least six hours. Then drain them, rinse under running water, and place them in a pot with enough water to cover, along with the bay leaf. Bring to a boil, then reduce the heat and simmer for about one hour or until the beans are tender. Drain once cooked.
Heat olive oil in a saucepan and sauté the garlic until fragrant. Add the cooked beans and a few drops of lemon juice, then let it simmer for 5 minutes. Season with salt and pepper.
Transfer the beans to a larger bowl and blend into a puree using an immersion blender.
Wash and drain the radicchio. Cut it in half and quickly sear it on one side only in olive oil.
Repeat the same process with half of the red onion, sliced into rings. Leave the other half of the onion raw.
To serve, spread the bean puree on a plate, place the seared radicchio on top, and add both versions of the onion. Drizzle with a few drops of olive oil and lemon juice, season with salt and pepper, and sprinkle with cracklings.