Fennel and radicchio with borlotti bean dip
Winter crudités of fennel and radicchio with a garlicky borlotti dip.
Open in the appPer serving
- Calories
- 196 kcal
- Protein
- 9.4 g
- Carbohydrates
- 29.1 g
- Fat
- 5.7 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Cooked borlotti beans80 g
- Extra virgin olive oil5 g
- Fennel100 g
- Radicchio50 g
- Garlicto taste
- Saltto taste
In season: November – February
Method
- Rinse the cooked borlotti beans in a sieve and drain them well.
- Blend them with the extra virgin olive oil, a very small piece of peeled garlic, a pinch of salt and a splash of water for about a minute, until smooth: raw garlic is strong, so go easy.
- Cut off the fennel's stalks and outer layer, wash it and cut it lengthways into thin wedges.
- Separate the radicchio leaves, wash them and dry them well.
- Serve the vegetables with the dip in a small bowl.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.