Griddled Radicchio with vegan ricotta, strawberries and balsamic reduction
I love creating elegant dishes. It is so far from what people think vegan food is so it challenges those preconceptions. With a few carefully selected ingredients, treated delicately with perfect flavour pairings we can create dishes that look like they are from a top notch restaurant. Perfect for a celebration or date night....or just to show off to friends!
Makes enough for 2 people
2T balsamic vinegar
A little olive oil
1 radicchio cut lengthways into 6
2 garlic, sliced
1 block of vegan ricotto, I used New Roots
1T pinenuts, toasted (in a dry frying pan) and ground (using a pestle and mortar)
Put the balsamic vinegar in a sauce pan.
Heat on a high heat and reduce by half.
Take off the heat.
Heat a griddle pan to a high heat.
Brush the radicchio with a little oil, place on the griddle pan on one of the cut sides.
After around 4-5 minutes you should see the leaves are changing in colour.
Once the radicchio is seared with brown lines turn it so the other cut side is on the pan.
Add the garlic to the pan.
Once both the garlic and radicchio are seared place them on your serving plates.
Top each piece of radicchio with a piece of cheese.
Dip the strawberries in the balsamic reduction and add to the plate.
Drizzle the remaining balsamic reduction onto the radicchio.
Scatter with the pine nuts.
Pair with a Sangiovese / Chianti. An astringent Italian red is a perfect match.