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March 10, 2017

Pickled Radicchio Tostada with Taleggio and Sherry Onions

by Julieta Lucca

The more bitter varieties of Radicchio are sometimes the most underestimated...

but they have so much to offer and we're here to show you how to tackle them.

This take on a more gourmet tostada, is inspired on traditional Mexican tostadas.

The fried wrap acts as a crunchy base for an explosion of flavours. The pungent but incredibly tasty Taleggio (what a discovery!) balances the acidity of the pickled Radicchio Trevisano leaves and adds creaminess.

Serve this cut up into small wedges and share (or not)!

âśš Shop Italian Radicchio at Ocado via Natoora


đź•‘ 1 hour

  • serves 4
  • 2 onions thinly sliced
  • 1 tbsp Sherry
  • 1 Radicchio Trevisano 20 leaves
  • 200ml white wine
  • 200ml white wine vinegar
  • 4 juniper berries
  • Extra virgin olive oil
  • salt & pepper
  • â…“ Fennel Bulb grated
  • 70g Taleggio Cheese
  • Small tortilla wraps
  • Parsley chopped roughly



1. Begin by getting all your ingredients measured and weighed. Place a frying pan on the stove with 1cm of vegetable oil over medium heat and let it heat up.

2. Peel the Radicchio leaves from the bulb by cutting out the core. Gently peel the leaves one by one and place them in a bowl of water. Wash them gently one by one to clean off any dirt. You can drain them in a colander or pat them dry.

3. Once the oil in the pan is hot, place two small wraps in the pan and let it fry for a minute, flip and fry the other side for another minute. Once done, place them on a kitchen paper to drain the excess oil. Repeat with as many wraps as you wish. When dried, leave the wraps, or now “tostadas” to cool down and remove the pan from the heat.

4. Place another pan on the stove, over medium heat. Once it’s hot, add a tablespoon of butter or non-dairy spread to the pan and let it melt. Add the sliced onions and the minced clove of garlic and cook for 3 minutes. Then add the sherry and keep cooking. Let the sherry onions sweat until translucent. Once done, remove from the heat and leave on the side to rest.

5. To pickle the Radicchio, we like to use Russell Norman’s method which is also found in his book Polpo: A Venetian Cookbook of Sorts. Start by placing the white wine, white wine vinegar and juniper berries in a saucepan and bringing it to a boil. Once it’s bubbling, submerge the Radicchio leaves for about five minutes. Put the pan’s lid on to prevent all the moisture from evaporating. You may want to pickle 5 leaves at a time given they are so large. Once done, remove the leaves with tongs and shake off excess liquid. Keep the now pickled leaves covered in olive oil until ready to use. When you are about to use them, drain the excess oil.

6. Place a tostada (previously fried wrap) on a board or serving plate. Add a first layer of pickled radicchio, then slices of Taleggio, follow with caramelised onions – evenly layered, then a sprinkle of grated fennel and some chopped parsley.

7. Cut the tostada into 6 wedges and serve immediately as a starter or snack with a glass of sherry like La Gitana or sparkling white wine.

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