Radicchio Milano o pan di zucchero

The most known version of radicchio is the red one of Treviso. The radicchio Milano is less bitter and can be used in salads or in warm dishes. An anchovies parmesan dressing (inspired by delicious.nl) and fresh swordfish will be perfect company for a fabulous salad.

Spread 500 grams of radicchio Milano on a large plate. Mix 40 grams of grated parmesan with a little can of anchovies, the juice of 1/2 lemon and olive oil (taste), pepper. Put 1 sliced fresh onion in 2 table spoons of white wine vinegar. Season 400 grams of fresh swordfish ( cut in 4 parts) with cumin, chopped garlic, chopped wild fennel, pepper and salt. Put on baking paper on an oven tray, cover each piece with a slice of lemon, spread some olive oil. Bake in the oven at 200° for approximately 15-20 mins, until ready.

Spread the swordfish on the salad. Finish with the dressing, the onions and fresh parsley. Enjoy your meal.

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