A delicious medley of texture and flavour that can be enjoyed throughout the seasons. Gallo's red rice provides a warm and nutty base, exquisitely complemented with Filippo Berios extra virgin olive oil and Balsamic vinegar. Blend with wholesome vegetables, a hint of honey and a touch of BBQ seasoning for a satisfying salad that is bound to please.
Raddichio marinade
IngredientsFilippo Berio Balsamic vinegar 4 tbsp Filippo Berio extra virgin olive oil 2 tbsp honey A few thyme leaves A pinch of salt and pepper | MethodMix all the ingredients well in a mixing bowl, do not blend. |
Salad
Ingredients700g Gallo red wholegrain rice (2 minutes in a pan or microwave) 4 long red radicchio’s 2 punnet of pea shoots to garnish (or other tangy greens like rocket, mustard leaves or watercress) 6 tbsp Filippo Berio extra virgin olive oil 20g toasted pumpkin seeds 30 small red radish 4 spoons honey 4 spoons Filippo Berio Balsamic vinegar 20g butter Salt and pepper to taste | MethodWash the radicchios and cut them in half lengthwise. Brush with abundant marinade on both sides and char them slowly over a BBQ or a non-stick pan. Cook for about 12 minutes covered with foil until caramelised and remove from the heat. Use the same pan to quickly stir-fry the red radishes. Use a little butter and get them coloured on medium heat first. Season with salt and pepper and after 5 minutes remove from the heat and add the honey. If you wish, add a little drop of the marinade to season instead of salt. Cook the Gallo red wholegrain rice by following the packet instructions. Place the content into a microwave safe dish and add 200ml of water. Stir and cook for 2 minutes. Once ready, stir again and dress with a drizzle of extra virgin olive oil and a pinch of salt and pepper. Add the radishes to the salad and plate into pasta bowls. Top it with the charred radicchio halves and the pea shoots. Drizzle some Filippo Berio Balsamic vinegar and enjoy. |
Recipe courtesy of Gallo
