White Bean Bruschetta with Grilled Radicchio Salad
by Mario Batali
There are few things I relish more during summer than dining al fresco in my backyard as the sun sets in the evening over
Both precoce and tardivo now enjoy IGP (Indicazione Geografica Protetta) status. The acronym identifies any product originating from a specific region whose quality, reputation and characteristics can be traced back to its geographical origin. This means that radicchio can only be sold as precoce and tardivo if they are produced around Treviso.
With that said, if you cannot find radicchio
You can make the cannellini beans up to a day ahead; in fact, they retain even more flavor that way. Store them in the refrigerator and bring to room temperature before serving under a sunset near you.
White Bean Bruschetta with Grilled Radicchio Salad Recipe
Makes 4 servings.
1 cup cooked cannellini beans, drained and rinsed if canned
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1/2 teaspoon hot red pepper flakes
2 tablespoons fresh basil leaves cut into chiffonade (thin slivers)
1 garlic clove, thinly sliced
Kosher salt and freshly ground black pepper
2 large heads radicchio
Four 3/4-inch thick slices Italian peasant bread
White Bean Bruschetta with Grilled Radicchio Salad Recipe Steps
Preheat a gas grill or prepare a fire in a charcoal grill.
In a medium bowl, gently stir together the beans, 2 tablespoons of the olive oil, 2 tablespoons of the balsamic vinegar, the red pepper flakes, basil and garlic. Season with salt and pepper. Set aside.
Place the radicchio cut side down on the grill and cook, turning once, until wilted and lightly browned in spots, 2 to 3 minutes per side. If the radicchio starts to char, move it to a slightly cooler spot. While the radicchio cooks, grill the bread until lightly toasted on both sides. Set aside on a plate.
When the radicchio is done, transfer to a cutting board. Cut each half lengthwise in half again, slice off the cores, and separate the leaves. Toss the leaves with the remaining 2 tablespoons of oil and 2 tablespoons vinegar, and season to taste with salt and pepper.
Arrange the radicchio leaves on four plates, fanning them out like the fingers of a hand. Spoon the beans, including a generous amount of the juices, onto the grilled bread. Place the bruschetta in the center or just below the centers of the salads and serve.
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Article: Copyright © 2017, Tribune Content Agency
"White Bean Bruschetta with Grilled Radicchio Salad"
White Bean Bruschetta with Grilled Radicchio Salad Recipe, Italian Cuisine
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