Do you ever have bruschetta for lunch? I do.. especially in summer. I use friselle, bread and all the fresh ingredients the season offers me. It is fun to create every kind of version even in autumn.. after the one with broccoli comes this version.. in my opinion even tastier!
Step 1 of 3: I poured the oil into a pan and let the finely chopped onion soften gently. I added the raisins, previously soaked in water and squeezed dry.
Step 2 of 3: I added the radicchio, also finely chopped. I salted and let it cook. When almost done, I added the sugar and vinegar.
Step 3 of 3: It is also excellent as a side dish. In this case I used it on bruschetta together with spreadable cheese, Taggiasca olives and hazelnuts.
Portion: the weight of the ingredients divided by 2 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Milk, and Tree nuts
| Average values | Per serving245 g · 1 of 2 | Per 100 g |
|---|---|---|
| Energy | 1,170 kJ280 kcal | 478 kJ114 kcal |
| Fat | 11.56 g | 4.72 g |
| of which saturated fatty acids | 3.16 g | 1.29 g |
| Carbohydrates | 36.21 g | 14.78 g |
| of which sugars | 20.48 g | 8.36 g |
| Fibre | 4.39 g | 1.79 g |
| Protein | 8.75 g | 3.57 g |
| Salt | 0.34 g | 0.14 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
