PORTOBELLO MUSHROOM FILLED WITH RADICCHIO, CACIOCAVALLO AND ONION COMPOTE (X2)

PORTOBELLO MUSHROOM FILLED WITH RADICCHIO, CACIOCAVALLO AND CREMA DI CIPOLLA (X2)

Ingredients:


Set your oven at 180 °C. Clean the portobello and remove the inner part. Clean the radicchio and cut it in small stripes. Cook it in a tbsp of olive oil on low fire until soft. Add some salt and pepper. Once ready add the walnuts, previously reduced in smaller pieces, and the caciocavallo, previously cut in small cubes. Spread a spoon of hummus at the bottom of each portobello, add the mix and cook in the oven for about 20 minutes. Once ready, let them cool down for 2 minutes and finally add the ‘Crema di cipolla’ on top to your liking.

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