Radicchio with Speck Alto Adige IGP is a super quick and very flavorful recipe. It is perfect both as a side dish and as a light main course. The ingredients are few and are often already at home — at least in my house speck is never missing. A perfect last-minute dinner to prepare when you don’t feel like spending much time cooking.
Radicchio only needs a few minutes of cooking so it keeps a bit of crunch, and as you know Speck Alto Adige IGP and radicchio always pair wonderfully together.
Save this recipe — you won’t be able to do without it!
If you like Speck Alto Adige IGP, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients
- 2 radicchio (long heads)
- 4 oz Speck Alto Adige IGP (sliced about 2 mm thick)
- 2 tablespoons pine nuts
- to taste salt
- to taste pepper
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- to taste chives (optional)
Steps
To prepare the radicchio with Speck Alto Adige IGP, remove any wilted outer leaves from the radicchio, then cut it in half lengthwise and rinse well under running water. Set aside to drain.
Cut the Speck Alto Adige IGP slices in half lengthwise and then cut them into strips.
Heat a pan and toast the pine nuts for a couple of minutes, stirring often so they don’t burn. Remove from the pan and set aside.
In the same pan, brown the Speck Alto Adige IGP until crispy. If needed, you can add a drizzle of oil. Set aside.
Heat a grill pan, and when it’s very hot place the radicchio with the cut side down. Cook over high heat for about 2 minutes, then turn and cook for another minute or two and remove from the pan.
Meanwhile, mix the extra virgin olive oil with the balsamic vinegar.Arrange the radicchio with the cut side facing up on a platter or on individual plates, season with salt and pepper, and top with the crispy Speck Alto Adige IGP and toasted pine nuts. Finally, drizzle with the oil and vinegar mixture and serve. If you like, you can add a little chopped chives for an extra touch of color and flavor.
