1 large head of radicchio (400 g)
1/3 cup plus 2 tablespoons of extra virgin olive oil
7 slices of pork shoulder without the rind, finely chopped (140 g)
To taste: salt
1 large head of radicchio (400 g)
1/3 cup plus 2 tablespoons of extra virgin olive oil
7 slices of pork shoulder without the rind, finely chopped (140 g)
To taste: salt
In a saucepan, combine the radicchio with 1/3 cup of olive oil, cover, and cook over low heat until it's well caramelized
Add the pork and stir to combine
Remove the mixture from the saucepan and process in a food processor with salt and the remaining olive oil
Serve immediately
Serves 4 people
Note: This puree should be served immediately after preparation to prevent the radicchio from developing an unpleasant bitter taste.
