Radish with stracciatella
2 servings
10 minutes
Radish with stracciatella is a modern interpretation of classic gastronomic combinations, where the freshness of vegetables harmonizes with the creaminess of cheese. This recipe combines the crunchiness of radish, the spiciness of celery, and the aromatic greens of parsley in a juicy sauce enhanced with parmesan and almonds. At its core is stracciatella, a soft and creamy cheese that gains new depth when combined with greens. Radish tops add extra texture and a slight bitterness to the dish, while finishing touches of olive oil, salt, and pepper highlight its culinary sophistication. This dish is perfect for a summer dinner or light aperitif, delighting with its originality and freshness. It aims to surprise and inspire by revealing subtle nuances of flavor contrasts.
1
Prepare all the ingredients.
2
Slice the radish into thin rings and place them in cold water.
- Radish: 4 pieces
3
Chop the celery stalks.
- Celery stalk: 100 g
4
Chop the parsley coarsely.
- Parsley: 50 g
5
Place the celery and parsley in the blender bowl.
- Celery stalk: 100 g
- Parsley: 50 g
6
Add olive oil, parmesan, and almonds.
- Olive oil: 80 ml
- Parmesan (Parmigiano Reggiano): 20 g
- Almond: 20 g
7
Blend everything into a mass, leaving pieces of celery and almonds.
- Celery stalk: 100 g
- Almond: 20 g
8
Place the prepared sauce on a plate. Add stracciatella on top of the sauce.
- Stracciatella cheese: 120 g
9
Chop the radish greens and place them on the cheese. Top with radish rings.
- Radish tops (greens): 50 g
- Radish: 4 pieces
10
Serve drizzled with olive oil, seasoned with salt and pepper.
- Olive oil: 80 ml
- Salt: to taste
- Ground black pepper: to taste