for 4 person

Radicchio

600 g	radicchio, halved lengthwise
1	egg, beaten
¼ tsp	salt
¼ tsp	pepper
80 g	Parmesan, coarsely grated
1	organic orange, grated zest, juice set aside

Sauce

1 tbsp	butter
1	shallot, finely chopped
½ dl	red wine
1 tsp	Maizena cornflour
¾ dl	balsamic vinegar
1 tbsp	water

To serve

150 g	radicchio, thinly sliced
50 g	dried figs, thinly sliced

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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