Читать книгу 30-Minute Vegetarian - Rose Elliot - Страница 16

Radicchio alla Griglia

You’ve just got to try this! It’s my version of a classic Italian way with radicchio, using lemon, garlic and sun-dried tomato paste to replace the traditional anchovies and make the recipe vegetarian – and it’s wonderful, even though I do say it myself … One day, when I couldn’t find any radicchio, I tried it with firm little gem lettuces, and they were lovely too. I find bought garlic paste, which larger supermarkets sell with the jars of herbs and spices, time-saving and perfect for this recipe. You’ll find jars of sun-dried tomato paste close by, or in tubes with the normal tomato purée. If you can’t get walnut oil, then use olive oil. Enough from me: the recipe.

Serves 4

1 large radicchio, quartered, or 2 smaller ones, halved

25g (1oz) crushed walnuts, to serve

Flakes of Parmesan-style cheese, to serve (optional)

For the tomato and garlic paste

1 tbsp garlic purée

2 tbsp sun-dried tomato paste

2 tbsp freshly squeezed lemon juice

4 tbsp walnut or olive oil

Salt and black pepper

1. First make the paste by mixing all the ingredients together, seasoning with salt and pepper.

2. Spread the paste all over the radicchio sections, pushing it between the leaves and on all the surfaces, covering it completely.

3. Put the radicchio under the grill, or on a fine mesh grid over a barbecue, with the cut edges of the radicchio towards the heat. Grill for about 3 minutes, until the radicchio is beginning to wilt and brown slightly on the edges, then turn the pieces and grill for a further 2–3 minutes or so.

4. While the radicchio is grilling, toast the crushed walnuts by stirring them in a saucepan over a moderate heat for a minute or two until they begin to brown a bit and smell toasty. Tip them out of the pan immediately to prevent burning.

5. Serve the radicchio hot, scattered with the toasted walnuts and flakes of Parmesan-style cheese, if you like.