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!
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.
I added the radicchio, also finely chopped. I salted and let it cook. When almost done, I added the sugar and vinegar.
It is also excellent as a side dish. In this case I used it on bruschetta together with spreadable cheese, Taggiasca olives and hazelnuts.
An oven tray
A pan
A small bowl
A cutting board
A knife for chopping
A spoon
Best enjoyed after preparing it
You can use whichever bread you prefer!
Italia, Calabria
| Energy (kcal) | 114.17 |
| Carbohydrates (g) | 14.78 |
| of which Sugars (g) | 8.35 |
| Fat (g) | 4.72 |
| of which Saturates (g) | 1.29 |
| Protein (g) | 3.56 |
| Fiber (g) | 1.8 |
| Sale (g) | 0.12 |
