Tuscan orzo salad with radicchio and figs
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15 min
Quick
Sezamo
O salată toscană caldă și rafinată de orzo, combinată cu radicchio rumenit ușor la tigaie, smochine dulci, brânză Gorgonzola cremoasă și miez crocant de nucă. Un prânz complet și echilibrat, cu arome autentice italiene de toamnă.
Preparation method
Boil the orzo pasta in boiling water with a generous pinch of sea salt for 8-9 minutes, until al dente. Drain well and drizzle with a little extra virgin olive oil to prevent sticking.
Wash the radicchio and cut it into wide strips. In a large skillet, heat a tablespoon of extra virgin olive oil and sauté the radicchio strips over medium heat for 2-3 minutes, until slightly softened and less bitter, while retaining a pleasant texture. Season with sea salt and ground black pepper.
In a small bowl, prepare the dressing: whisk the remaining extra virgin olive oil with the balsamic vinegar, natural wildflower honey, sea salt, and freshly ground black pepper until an aromatic emulsion forms.
Chef's tip
Quickly sautéing the radicchio leaves with a splash of balsamic vinegar softens their characteristic bitterness and adds a pleasant, sweet, caramelized note.
If you prefer extra texture, you can add small cubes of crispy prosciutto or toasted pine nuts.
50 min
Quick
