Piadina with stracchino, sautéed radicchio and walnuts

Ingredients

For 1 serving

• Piadina1
• Stracchino50 g
• Radicchio120 g
• Walnuts8 g
• Balsamic vinegar1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, nuts, sulphites,

In season: November – March

Method

1. Remove any damaged outer leaves from the radicchio, wash and dry it and cut it into strips about 1 cm wide; roughly chop the walnuts.
2. Heat the extra virgin olive oil in a pan over medium-high heat and sauté the radicchio for 3 minutes, until wilted but still slightly crisp; deglaze with the balsamic vinegar, let it bubble for a few seconds and season with salt.
3. Warm the piadina in a dry pan over medium heat for 1 minute per side, until hot and soft.
4. Spread the stracchino over half the piadina, add the radicchio, walnuts and a grind of black pepper, fold over and serve straight away.