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RADICCHIO UVETTA E NOCI AL FORNO PROVARE PER CREDERE

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🌍Authentic Italian recipe from a Italy-based creator — ingredients and steps translated below
9.3K views👍 243
L
la Sfoglina Romagnola e Raffa

Recipe Information

Recipe Available
Video-Specific Recipe

Fennel and Grape Salad

Cultural Context

Originating from the Mediterranean region, fennel and grape salad highlights the vibrant flavors of fresh produce. This dish is often enjoyed as a refreshing side during warm weather, celebrating the natural sweetness of grapes paired with the anise flavor of fennel. Today, it is a popular choice in various cuisines, showcasing the versatility of seasonal ingredients.

MediterraneanITside
15 min
easy
4 servings
Servings4
4-5 radicchi tondi
sale
pepe
50 g pane grattugiato
olio evo
60 g di noci
60 g di uvetta

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese is lower in calories and has a tangy flavor.

toasted walnuts

🥗Healthier: toasted almonds

💰Cheaper: sunflower seeds

Sunflower seeds are often less expensive and nut-free.

1

Preheat the ventilated oven to 180°C.

2

Prepare the radicchi by trimming and cleaning them.

3

In a baking dish, layer the radicchi.

4

Sprinkle with salt and pepper to taste.

5

Add the pane grattugiato on top of the radicchi.

6

Distribute the noci and uvetta evenly over the dish.

7

Drizzle with olio evo.

8

Bake in the oven for 25 minutes.

Cooking Techniques

mixingslicing

Equipment Needed

oven

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarian

Allergens

nutsdairy
Local Name: Insalata di finocchi e uva

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