Radicchio and bruciatini(radéch e brusadé in Romagna dialect) for a typical regional side dish that’s also simple, quick, and tasty with radicchio and crispy diced bacon.
It‘s a must for me to dress this dish with Balsamic Vinegar of Modena that balances the “bitterness” of the radicchio with its unique, almost sweet taste.
When we go out for lunch in my village (Granarolo Faentino), I always order it after a fantastic first course at the La Madia restaurant owned by the Bucci family, and I often prepare it at home because it feels so comforting, it’s delicious and appetizing!
You can pair it with the classic grilled meat slice or with a fish cooked plainly without too many seasonings or sauces…
I’ll give you the portions, but they will obviously change if the radicchio and bruciatini are a side dish or a main course accompanied by a piece of grana cheese, a hard-boiled egg, and some rice cakes for a delicious and not too high-calorie dinner!
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I also have a free WhatsApp channel with a sweet and a savory recipe every day: click and subscribe →https://www.whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F
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RADICCHIO AND BRUCIATINI
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
RADICCHIO AND BRUCIATINI RECIPE INGREDIENTS
- 1 Chioggia radicchio (medium size)
- 7 oz bacon (I use smoked, diced)
- tablespoons Balsamic Vinegar of Modena
- to taste salt
RADICCHIO AND BRUCIATINI RECIPE TOOLS
#adv
- Chopping Board
- Knife
- Pan
RADICCHIO AND BRUCIATINI RECIPE PREPARATION
Remove the outer leaves of the Chioggia radicchio and cut the remaining head into thin strips about 0.4 inches thick.
Wash well and dry this vegetable perfectly, leaving it aside.Cut the smoked bacon (or sweet, according to your taste) and sauté it without any seasoning in a non-stick pan.
Monitor the cooking because the bacon should become crispy, not burnt or dry, as always!
Add a generous tablespoon of excellent Balsamic Vinegar of Modena, count to ten, and then add the sliced Chioggia radicchio.
Add a generous tablespoon of excellent Balsamic Vinegar of Modena, count to ten, and then add the sliced Chioggia radicchio.
Minimal time for blending flavors and foods, adjust the salt (I find pepper unnecessary, but as always, it’s up to you…) and you can serve this easy, warm, and definitely tasty side dish!
This dish with radicchio and bruciatini is a typical and very tasty Romagna side dish that’s incredibly easy!
Enjoy your meal with radicchio and bruciatini or radéch e brusadé!!
Annalisa
Tips and notes
ALSO SEE 35 VERY EASY SIDE DISH RECIPES
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