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INGREDIENTI:
• Radicchio
• 1 radicchio trevisano
• 0,3 dl aceto balsamico
• 0,2 dl olio extra vergine di oliva
• quanto basta sale e pepe
• Frittata
• 6 uova
• 150 g salsa al pomodoro
• 40 g parmigiano grattugiato
• 0,2 dl olio extra vergine di oliva
• 4 fette pane casereccio
• 1 spicchio aglio
• quanto basta sale e pepe
Gallery_Title_recipe_14264
Per la preparazione del radicchio: tagliare a fette 1 radicchio trevisano, rosolarlo per 2 minuti in una padella unitamente a 0,2 dl di olio extra vergine di oliva, insaporendolo con sale e pepe. Irrorarlo con 0,3 dl di aceto balsamico e conservarlo. Per la preparazione della frittata: in una ciotola rompere 6 uova e sbatterle leggermente con sale e pepe. Scaldare una padella antiaderente, versarvi 0,2 dl di olio extra vergine di oliva e le uova sbattute, cuocere quindi la frittata da entrambi i lati. A cottura ultimata adagiare la frittata su una superficie piana e tagliarla a striscioline. In un tegame unire l’olio e 1 spicchio di aglio sbucciato, scaldare a fuoco dolce, togliere l’aglio ed unire 150 g di salsa al pomodoro e il radicchio trevisano precedentemente rosolato, lasciandolo insaporire per 1 minuto. Unire la frittata a striscioline, amalgamare bene il tutto ed unire 40 g di parmigiano grattugiato, continuando la cottura a fuoco dolce per ulteriori 3 minuti. Tostare 4 fette di pane casereccio, adagiarle su un piatto e cospargerle con il composto. Servire caldo.
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