Radicchio Fritelle with Ricotta Salata (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 medium heads radicchio |
9 eggs, beaten |
1/2 cup bread crumbs |
1/4 cup flour |
2 tablespoons grated parmesan |
4 tablespoons virgin olive oil |
1/4 pound ricotta salata, whole |
Directions:
1. Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick saute pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve.
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