Balsamic Pan-Fried Radicchio with Creamy Bean Purée
Ingredients
- 2 long radicchio cut in half
- 1.5 tablespoon olive oil
- ¼ cup apple cider vinegar for blanching water
- 2 tablespoon balsamic vinegar
- Water
- 1 tablespoon brown sugar
- Salt and pepper to taste
- a handful of walnuts, roughly chopped (for topping)
Cannellini Bean Puree
- 1 can cannellini beans, drained 400g/15oz
- 1 tablespoon olive oil
- salt and pepper to taste
Instructions
- Prep the radicchio2 long radicchio
- Cut each radicchio in half lengthwise, keeping the core intact so the leaves stay together.
- Blanch to remove bitterness
- Bring a pot of water to a boil. Add ¼ cup apple cider vinegar.¼ cup apple cider vinegar
- Blanch the radicchio halves for 1 minute, then remove and pat completely dry.
- Pan-fry1.5 tablespoon olive oil
- Heat 1.5 tablespoons olive oil in a large skillet over medium-high heat.
- Cook the radicchio cut-side down until golden, then flip and cook the other side.
- Add balsamic glaze
- In a small bowl, mix: 2 tablespoons balsamic vinegar ¼ cup + 2 tablespoon water, 1 tablespoon sugar2 tablespoon balsamic vinegar, Water, 1 tablespoon brown sugar
- Pour into the pan. Cook until the glaze reduces and coats the radicchio, turning halfway. Add more water if there isn't enough liquid or if it reduced too much. There isn't meant to be loads of liquid, just a little bit, reduced. Season with salt and pepper.
- Make the bean puréeSalt and pepper, 1 can cannellini beans, drained, 1 tablespoon olive oil, salt and pepper
- Blend 1 can cannellini beans, 1 tablespoon olive oil, and salt and pepper until smooth.
- Add a splash of warm water if needed for a creamier texture.
- Plate
- Spread the bean purée on a plate, top with the balsamic radicchio, and finish with walnuts, salt, pepper, and any remaining liquid from the pan.a handful of walnuts, roughly chopped
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