Ingredients
7 total- 2 heads of radicchio
- 75 ml of olive oil, plus extra for frying
- 50 g of basil, leaves only
- 50 g of pine nuts
- 25 g of parmesan, cut into small pieces
- 1 garlic clove, bruised
- 2 crosta & mollica wholeblend organic piadina
Method
4 stepsStep 1
Remove any brown or damaged outer leaves from the radicchio. Remove the tough base of the heads and separate out the leaves, then rinse them under cold water and pat dry.
Step 2
Heat a griddle or frying pan over medium-high heat and once hot, add a drizzle of olive oil. Arrange the radicchio leaves in the pan, and cook for 3-5 mins, pressing them down against the pan’s surface with a spatula for 30 secs to help them char evenly.
Step 3
While the radicchio cooks, make the pesto by blending together the basil, pine nuts, olive oil, parmesan and garlic until it reaches your desired consistency. You could also use a mortar and pestle to make the pesto.
Step 4
Warm the Wholeblend Piadina in a hot, dry pan for 1 min on each side and then transfer them to plates. Arrange some burrata over half of both, then top with charred radicchio leaves and basil pesto. Fold the Piadina in half and enjoy.