Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Radicchio
Sauce
To serve
How it's done
Radicchio
Dip the radicchio in the egg, place on a baking tray lined with baking paper, season. Sprinkle with the parmesan and orange zest.
To bake
Approx. 25 mins. in the centre of an oven preheated to 200°C.
Sauce
Heat the butter in a pan. Briefly sauté the shallot. Pour in the wine and reduce almost completely. Pour in the balsamic and reserved orange juice, simmer over a medium heat for approx. 5 mins. Mix the cornflour with the water, pour into the pan while stirring, reduce for approx. 2 mins. Remove the sauce from the heat, allow to cool slightly, puree.
To serve
Plate up the baked and fresh radicchio, drizzle with the sauce, scatter the figs on top.
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