I love how specific the Italian translation of this recipe is. Rosso means red in Italian. The ingredients list does not specify that one should buy red radicchio, so thank god I can read Italian right?
I’ve only seen red radicchio actually. A white version does exist, but it is only available in the winter, in Italy. I doubt you’ll have any issues in purchasing the wrong type.
Anyway, this recipe is from The Italian Mama’s Kitchen and you’ll need the list below to make it.
- 12 inch long baguette, sliced into 1/2 inch slices
- 5 ounces of radicchio, finely chopped
- 3 ounces of grated Pecorino cheese
- Olive oil
The first few steps are simple and easy, pre-heat your broiler and stick the baguette in like a distinguished gentleman would. Don’t do it like a teenage boy because boys don’t know what they are doing, grown men don’t either in fact. Men suck. I’m bitter like a radicchio, but it’s true.
Stick the baguette in gently and toast it until the bun is golden brown. This should take about two minutes, which I’m sure you’re thinking is kind of boyish, but we are going to toast the other side as well, so it’s ok.
While all this toasting of the buns is happening, you’re going to mix the radicchio and the Pecorino in a medium bowl. Add pepper to your liking as well.
When the buns are nice and golden, you will spoon this mixture onto the toast and broil for 2-3 minutes. Take them out as soon as they are done. Then drizzle with oil and sprinkle some parsley on top. Your golden baguette buns should now be ready for consumption.
The end result is interesting. I’m not going to lie, it’s a bitter little toast spread. The radicchio is bitter, the cheese is kind of bitter, I’m bitter, but the olive oil and parsley isn’t. These two items compliment the bitterness and sweeten it up just enough so that’s it’s charming and not a complete buzzkill.
That does remind of myself. I have now found my food alias. I am a radicchio and Pecorino toast. I wish I was as Italian as this dish was though. Oh well.