Radicchio and caciotta
Instructions
In a bowl beat together lemon juice, a pinch of salt and pepper, olive oil; Add four inches of anchovy paste and 1 tablespoon mustard, mix and with this seasoned sauce and radicchio cut into strips.
Serve with slices of caciotta.
Ingredients and dosing for 4 persons
- 2 heads of radicchio di verona
- 200 g of fresh caciotta cheese
- 1 tablespoon of mustard
- 10 cm of anchovy paste
- 1/2 lemon
- 1 pinch of salt
- 1 pinch of pepper
- Olive oil