400g red radicchio
a dozen anchovies
2 white onions
extra virgin olive oil and salt to taste
Recommended wine: Prosecco Valdobbiadene Superiore DOCG Sparkling Brut
Clean and wash the radicchio, then drain and cut into thin julienne style. Meanwhile, drain the anchovies, cut them into pieces and then chop them. Peel also the onions, cut into slices and then steam them. Then put the cooked onions and the chopped anchovies in a pan, drizzle with a tablespoon of oil and cook for five / ten minutes over very low heat, stirring. Place a handful of radicchio on each saucer contour of each diner and season with the mix of anchovies and onions.