 | 500 gr. radicchio |
| 1 tsp. powdered or 2 leaves
unflavoured gelatine |
| 2-3 tblsp. water |
| 2 tblsp. dry Masala or dry sherry |
| 2 tblsp. cognac |
| 3 tblsp. butter, melted |
| salt and freshly grounded pepper |
| hot, buttered toast for serving |
|
| Trim and wash the leaves of radicchio
and dry them thoroughly, then blanch them for a few moments in boiling salted water. Pat
dry on paper towels. |
| dissolve the gelatine in the water in
a small saucepan over low heat, then add the Masala and cognac. |
| in a food processor, combine the
radicchio, gelatine, melted butter, salt and pepper. Blend the mixture until smooth. |
| transfer to a sheet of foil and roll
up into a cylinder. Refrigerate for 3-4 hours until firm. Slice and serve with the toast. |
|
