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Warm Autumn Orzo Salad | With Caramelized Radicchio & Burrata
(0)
30 min
Quick
Gurkerl Küche
Ein eleganter italienischer Getreidesalat für kühle Herbsttage: Zarte Risoni-Nudeln treffen auf in feinem Aceto Balsamico und Honig sanft karamellisierten Radicchio di Chioggia, knackig geröstete Walnüsse und saftig-cremige Burrata. Perfekt ausgewogen zwischen fruchtig-herb und zart-cremig.
Preparation method
Preparation & Toasting
Bring a pot of generously salted water to a boil. Cook the risoni (orzo pasta) in it according to the package instructions for about 8–9 minutes until al dente. Then drain, rinse briefly with cold water, and toss with 1 tbsp extra virgin olive oil so they do not stick together.
Roughly chop the walnut kernels and toast them in a dry pan over medium heat for about 2–3 minutes until fragrant. Set aside on a plate. Alternatively, the nuts can be toasted briefly in a preheated oven at 180 °C fan.
Wash the radicchio, pat dry, quarter, cut out the core, and cut the leaves into bite-sized strips. Peel and finely chop the garlic clove. Strip the thyme leaves from the sprigs.
Chef's tip
Tip: When briefly sautéed with a little honey and balsamic vinegar, radicchio loses its excessive bitterness and develops a wonderfully deep, sweet-tart aroma.
Serving Tip: If desired, drizzle a few drops of fine balsamic glaze or good truffle oil over the dish before serving.
Ingredients
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