|
|
|
Recipe taken from the book by Giancarlo Pasin "One
Hundred Simple Recipes with Radicchio".
Ask for your copy of the book One Hundred Simple Recipes with
Radicchio from the best bookshops in Treviso or directly from
Osteria alla Pasina.
|
 |
|
|
Closing day:
Sunday evening and Monday
Riconoscimenti
- Cucina Eccellente 1985/86
- Cuoco d'oro 1986/87
- Radicchio d'argento 1991
- Fogher d'oro 1994
La Pasina is a proud member of
the Marca Trevigiana and
Ristoranti del Radicchio restaurateurs' associations.
|
|
|
|
| Radicchio and salmon rolls |
|
|
|
|
Ingredients:
300gr of smoked salmon
300gr of Treviso red radicchio
2 glasses of extra virgin olive oil
1 lemon, salt and pepper |
Preparation:
Thinly slice the salmon. Divide the head of radicchio into 4 parts, wash and dry them and place on the slices of salmon. Roll them up. Before serving, dress with "citronette" (oil, lemon, salt and pepper).
Wine advised:
Chardonnay or Tocai Villa Castalda.
|
Breast of Guinea fowl with pomegranate and radicchio
|
|
|
|
Ingredients:
600gr of breast of guinea fowl
1 pomegranate
1 twig of sage and 1 of rosemary
50gr of butter
I spoon of oil
2 heads of Treviso red radicchio
1 spoon of mustard
1 small glass of cognac
2 drops of Worcester sauce
2 cloves of garlic
salt and pepper to taste |
Preparation:
Remove the skin from the breasts. Place them in a pan with oil,
butter, garlic, sage, rosemary, salt and pepper. Leave them
to cook for five minutes on each side. Remove the breasts, cut
them into slices and keep them warm.
For the sauce sieve the cooking juices, add the mustard, Worcester
sauce, cognac and lastly the pomegranate.
Leave it to cook until amalgamated. Lay the radicchio, cleaned
and divided lengthwise into 6 parts, on a plate. Place the guinea
fowl breasts on top and cover with the sauce.
Serve hot.
|
|
|
Wine advised:
Cabernet sauvignon Villa Castalda.
Preparation time: 1 hour
Difficulty: easy
|
| Carpaccio
alla Pasina |
|
|
|
|
Ingredienti:
2 fette di fesa di manzo
da 400 gr. l'una;
2 cespi di radicchio rosso di Treviso;
200 gr. di montasio fresco;
1/2 bicchiere di
olio extravergine d'oliva;
2 limoni; sale e pepe quanto basta.
|
Preparation:
Beat the two slices of meat with a steak mallet until about
3mm thick, being careful not to break them. Place sliced Montasio
on top with the radicchio washed and chopped. Salt and pepper,
roll everything very tightly and wrap in cling film. Keep
in the freezer for at least 12 hours. Remove the roll from
the freezer half an hour before serving, remove the cling
film and slice thinly with a sharp knife or with a meat slicer.
Season with "citronette" made of lemon juice, oil,
salt and pepper.
|
|
|
Wine advised:
Chardonnay or Tocai Ca' Barberina.
Preparation time: 30 minutes plus freezing time
Difficulty: medium
|
