| Type | Per person |
|---|---|
| Energy | 290 kcal |
| Fat | 16 gr |
| of which saturated | 4 gr |
| Carbohydrates | 20 gr |
| of which sugars | 1 gr |
| Fibres | 6 gr |
| Protein | 14 gr |
| Salt | 0.91 gr |
Bruschetta with radicchio and arugula
Lunch
2 persons
10 - 20 min
With seasonal products
175gr vegetables p.p.
Ingredients
2 persons
| 1 head of radicchio |
| approx. 25 g arugula |
| 1 sprig of fresh oregano |
| 2 tablespoons olive oil |
| pepper |
| 40 g grated Grana Padano 32+ cheese |
| 2 thick slices of firm wholemeal bread with hard crust |
Preparation
1. Preheat the oven to 225 degrees.
2. Wash the radicchio and rocket, cut the vegetables into wide strips and sway or pat dry.
3. Mix the oil into the cheese.
4. Put the radicchio in a steamer basket or heatproof colander. Bring a pan with plenty of water to the boil. Steam the radicchio for about 1 minute until they shrink slightly but still have a bite.
5. Meanwhile, place the bread on the oven rack and bake for 2 minutes until crispy. Drizzle the cheese-oil mixture over the bruschetta, top with the steamed radichio and fresh rocket and spread the rest of the Grana Padano oil on top.
6. Garnish the toasted bread with oregano leaves and grind with pepper. Serve immediately. Enjoy!
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