Grilled Radicchio Stuffed With Fiordilatte, Wrapped In Prosciutto

If you're looking for an easy, elegant appetizer with complex flavor, here it is!

The charred, bitter radicchio marries perfectly well with the delicate, creamy flavor of the fiordilatte. The sweet and sour flavor of the balsamic glaze cuts through the saltiness of the prosciutto bringing perfect balance to every bite!

Try it for your next dinner party, your guests will love it!

Find fiordilatte, prosciutto crudo and balsamic galze in our store!

INGREDIENTS FOR 12 ROLLS

-2 heads of radicchio

-12 slices of Prosciutto

-One 200 gr fiordilatte

-4-6 thyme sprigs

-2 Roma tomatoes

-4 cups of baby arugula

-1/4 cup EVOO

-Salt and pepper to taste

METHOD

1. Wash radicchio and discard any outer leaves that might be bruised or wilted.

2. Cut the core out with a small sharp knife.

3. Gently detach the larger outer leaves leaving them intact. Use the remaining radicchio in a salad or risotto.

4. Slice the fiordilatte into 2" long sticks and place in the middle of each leaf.

3. Drizzle a little EVOO in the middle of each leaf and sprinkle with thyme, salt and pepper.

5. Roll each bundle and drizzle them with a little of the EVOO.

6. Grill on a hot cast iron grill for 30 seconds on each side.

7. Roll a slice of prosciutto around each bundle.

8. Arrange on a bed of arugula.

9. Top with chopped Roma tomatoes, and the remaining oil, and sprinkle salt, and balsamic glaze

Buon Appetito Amici!

@capribakerybistro

#easyappetizers #italianfood #italianchef #italianentertaining #doitlikeanitalian #foodandwine #bonappetit #capribakerybistro #prosciutto #radicchio

Baked Feta Mediterranean Pasta

Hey guys! You HAVE to try my Baked Feta Mediterranean Pasta!

It's soooo good! Creamy, cheesy, sweet, tangy, spicy and umami! I guarantee you'll love it!

It's super easy and healthy!

INGREDIENTS FOR 4

-300 g short pasta

-200 g feta (I used goat's, but cow's will be just fine)

-1 medium eggplant

-1 medium zucchini

-1 red bell pepper

-1 medium red onion

-2 cups ripe grape/cherry tomatoes

-2 tbsp capers

-1/4 cup Kalamata olives

-1/4 cup ndujia (optional) or 1 tsp chili pepper flakes

-1 head of garlic

-6 thyme sprigs

-1/2 cup EVOO

-1/2 to 1 tsp of salt (feta, olives, capers and ndujia can be very salty, use your discretion)

-1/4 cup of minced parsley or basil or both

METHOD

1. Dice all veggies in 1/2 " cubes

2. Cut tomatoes in half

3. Cut top off of the garlic bulb

4. Place all veggies in a large baking dish or cast iron pan

5. Add, capers, olives, salt and 1/2 of the oil to the vegetables and toss all together.

6. Nestle the feta in the middle

7. Drizzle some oil on the garlic and nestle in between the vegetables

8. Drizzle the rest of the oil on the feta and sprinkle the thyme all over the vegetables and feta

9. Cover with parchment paper and bake at 375F°for 45 minutes

10. Mean while bring a pot of water to the boil and when there are 7 minutes left on your timer, add salt to the water and start cooking your pasta

11. Take the vegetables and feta out of the oven, squeeze garlic out and mix everything together

12. Reserve 1/2 cup of pasta water, and drain the pasta

13. Add the pasta and the water to the vegetables and feta and toss

14. Add the fresh herbs and enjoy!

#bakedfetapasta #mediterraneandiet #mediterraneanfood #bonappetit #foodandwine #food52 #food52grams #Chefrosangelaatte #capribakerybistro #healthyfood #healthydish #onepotmeal #easyrecipes #easymeals

NDUJA RISOTTO

INGREDIENTS FOR 4

-280 gr Vialone Nano, Carnaroli, or Arborio rice (in which case you might need more stock, and risotto will have a different consistency)

- 750ml to 1 L of vegetable stock

- 180 gr nduja (120 gr for risotto, 60 gr for garnishing)

-250 ml white wine (I like Pinot Grigio)

-1 shallot

-60 gr cold cubed butter

-80 gr Parmigiano Reggiano or Grana Padano

-250 ml stracciatella or one 250 gr burrata

-60 ml pistachio butter

-1/2 cup heirloom cherry tomatoes

-4 thyme sprigs

-1/4 cup crushed pistachio nuts

METHOD

1. Heat a wide pan on medium heat and crisp up the 60 g of nduja that you're going to use to garnish, drain on a paper towel, and set aside.

2. Add the rest of the nduja to the pan and break it up with a wooden spoon.

3. Once some of the fat has, add the minced shallot and thyme, and cook for a few minutes.

4. When the shallot is soft, add the rice, stir, and toast it for a few minutes,stirring often.

5. Add the white wine and stir until the wine has evaporated, and liquid is syrupy.

6. Start adding the hot stock one or two ladles at a time, stirring until the rice absorbs the stock.

7. Repeat this step until the rice is aldente. It should still be firm in the middle. About 15 minutes.

8. Risotto should not be too thick or too soupy. It needs to be able to sspread slightlybut stay firmly together when the plate is wiggled back and forth. It will take a few tries to reach the perfect viscosity, but you'll get there 😉

9. Risotto is perfectly aldente, turn the heat off, add the Parmigiano and cold butter and "manteca".

Mix vigorously to emulsify all the ingredients together to create a creamy finish.

10. Plating the risotto: I like using a flat plate to display the risotto in all its glory! Ladle the risotto in the center of the plate and tap the plate on the bottom, with the palm of your hand, while wiggling the plate around, to help the risotto settle and form a circle.

11. Garnish first with: stracciatella, pistachio butter, tomatoes, nduja and pistachio crumbs.

Buon Appetito Amici!

#risotto #vialonenano #ndujia #stracciatella #beautifulfood #italianfood #italianchef #foodandwine #bonappetit #beautifully