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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Trim ends, then cut each head of radicchio into lengthwise quarters and then into crosswise ribbons about 1/4 -inch wide. Combine the radicchio in a cold skillet with 3 tablespoons olive oil, garlic, salt and balsamic vinegar. | 2. Cover and cook over medium-low heat, stirring occasionally, until the radicchio has softened, about 10 minutes. | 3. Reduce the heat to low and cook until the radicchio is quite soft and the bitterness has cooked out, about 5 minutes more. | 4. Season to taste with salt and perhaps just a little more balsamic vinegar. | 5. Remove from heat and set aside. | 6. Remove the garlic cloves before serving. | 7. Slice the baguette into 1/2 -inch slices and toast until lightly browned on both sides. | 8. Spoon a heaping teaspoon of the radicchio marmalade onto each slice of bread and top with a similarly sized spoonful of burrata (try to get both the filling and the wrapping in each spoonful). | 9. Sprinkle each with a light grinding of black pepper and a drizzle of the remaining olive oil and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
radicchio	1			9.2	1.7919999999999998	0.5720000000000001	0.1
olive oil	4	tablespoons	divided	477.36	0.0	0.0	54.0
garlic clove	5		peeled	12.6083	0.0	2.805	0.0708
salt	1/2	teaspoon		-	-	-	-
balsamic vinegar	1	tablespoon		14.08	2.7248	0.0784	0.0
baguette	1			12.6083	0.0	2.805	0.0708
burata cheese	1/2			12.6083	0.0	2.805	0.0708
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.