Baked Ricotta with Radicchio and Grapes is an easy-to-prepare vegetarian main course, a simple, tasty, and light recipe. Low cost, little effort, and great results: a delicate breading, the bitter note of radicchio, the sweetness of grapes in a complete and tasty dish. For me, the final touch that gives it that extra oomph is the “onion tears from Valdelsa” by Gusto Toscano. You often find them as an additional ingredient because I truly love this product, which has now become a staple on my table. In the meantime, let’s go to the kitchen to discover how to prepare Baked Ricotta with Radicchio and Grapes.
Not to be missed
- Difficulty: Easy
- Cost: Low Cost
- Preparation time: 15 Minutes
- Portions: 2 people
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
Ingredients
- 2 100 g ricottas (or a 250 g ricotta)
- 1.75 oz arugula
- 1 small red radicchio
- 1 bunch pink grapes
- 1 tbsp Valdelsa onion tears
- as needed instant polenta cornmeal (or breadcrumbs)
- as needed Mediterranean dried herbs (or oregano)
- as needed extra virgin olive oil
- as needed salt
Tools
- 1 Salad Spinner
- 1 Kitchen Knife
- 1 Cutting Board
- 1 Oil Sprayer
- 1 Air Fryer GOURMETmaxx
- 1 Baking Dish
- 1 Serving Tray
Steps
Wash and cut the radicchio. Wash the arugula. Spin dry the salads using the appropriate salad spinner. Bread the ricottas in instant polenta cornmeal (or breadcrumbs), place them on a small baking dish suitable for air fryer cooking, add the Mediterranean dried herbs and a little extra virgin olive oil (I find the sprayer very useful for this step). Cook at 392°F for 15 minutes. If you prefer to bake them in the oven: 356°F for 25/30 minutes. Transfer the salad to the serving dish and dress it with oil and salt. Add the pink grapes, the ricottas, and finish with the Valdelsa onion tears.
Notes
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If you prefer, you can use a 250-gram ricotta and slice it before serving.
