Tuscan Orzo Salad with Grilled Radicchio and Gorgonzola
(0)
25 min
Quick
Sezamo
O salată toscană sofisticată și plină de savoare, perfectă pentru un prânz de toamnă. Pastele orzo fierte al dente sunt combinate cu radicchio rumenit pe grătar, gorgonzola cremoasă, miez crocant de nucă și un dressing dulce-acrișor cu oțet balsamic și miere.
Ingredients
Preparation method
Boil the orzo pasta in boiling water with sea salt according to package instructions (about 8-9 minutes) until al dente. Rinse briefly under lukewarm running water, drain well, and drizzle with a tablespoon of extra virgin olive oil to prevent sticking. Allow to cool slightly.
Cut the head of red radicchio into quarters or wide strips, wash, and dry thoroughly with paper towels. Brush the slices with a little olive oil and place them on a hot grill or a well-heated grill pan for 2-3 minutes on each side, until the leaves soften slightly and develop nicely caramelised edges. Remove and chop into bite-sized pieces.
In a dry pan, lightly toast the walnut kernels over medium heat for 2 minutes to release their aroma, then let cool and coarsely chop.
Chef's tip
Grill the radicchio just until it softens on the surface - caramelisation reduces its specific bitterness and gives it an irresistible sweet, smoky flavour.
If you prefer an even more intense flavour, you can replace sweet gorgonzola with gorgonzola piccante. The salad keeps well in the refrigerator for up to 24 hours.
50 min
Under an hour
