Salad with Rosa di Gorizia is a great traditional country dish, perfect as a main dish or a single course depending on the quantity. For a gourmet version and quality, I prepared it with three different types of Slow Food Presidia: the radicchio rosa di Gorizia, the egg of Padovana chicken and the yellow beans from Belluno.
The custom is to eat this exquisite radicchio in simplicity (dressed as a salad) or accompanied, choosing with: eggs (hard-boiled eggs, quail eggs are perfect), cooked beans, or pork cracklings (alternatively use bacon, speck or fried pancetta). Also good with shavings of aged cheese.
Here is the recipe for the baked version of Rosa di Gorizia.
SEASONALITY
#driedbeans – available all year round, legumes from the new season dry in autumn
Rosa di #Gorizia radicchio – from November to February
RECIPES with Rosa di Gorizia radicchio (also from Sacile or Isonzo)
- Difficulty: Very easy
- Cost: Expensive
- Preparation time: 10 Minutes
- Portions: 1
- Cooking methods: Stovetop
- Cuisine: Healthy
- Seasonality: Winter
- Energy 165.68 (Kcal)
- Carbohydrates 10.74 (g) of which sugars 0.90 (g)
- Proteins 11.61 (g)
- Fat 8.15 (g) of which saturated 2.65 (g)of which unsaturated 2.75 (g)
- Fibers 4.35 (g)
- Sodium 475.30 (mg)
Indicative values for a portion of 160 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Salad with Rosa di Gorizia
- 1 rosa di Gorizia radicchio (from Sacile or Isonzo)
- 1 egg (or 5 quail eggs)
- 1.8 oz cooked beans (Gialèt or Borlotti)
- to taste salt
- 1 drizzle extra virgin olive oil
Optionally season with apple cider, white wine, or balsamic vinegar.
Salad with Rosa di Gorizia
Clean the root of the radicchio, remove any outer and wilted leaves, then wash it keeping it whole and opening it as needed.
Boil the egg and shell it, crumble it or slice it with the appropriate egg slicer.
Place on a serving plate the rosa goriziana and gently spread open the leaves.
Place the egg and already cooked beans on top.
Serve and season with a little salt and a drizzle of oil just before enjoying the salad with Rosa di Gorizia.
How to clean Rosa di Gorizia for salad?
Keep the small rosa WHOLE if you want to present it on the table, spread open as in the recipe above.
IN WEDGES: if the radicchio root is firm and white, clean it externally (cutting away the outermost dirty layer), then divide the radicchio into vertical wedges.
IN LEAVES: peel the rosa and season its leaves, whole or halved, simply with salt, oil, and vinegar (or lemon juice).
