Rye bread with borlotti cream and radicchio

Ingredients

For 1 serving

• Rye bread50 g
• Cooked borlotti beans100 g
• Radicchio60 g
• Rosemaryto taste
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten,

In season: November – February

Method

1. Rinse and drain the borlotti beans and blend them with half the oil, a few rosemary needles, a pinch of salt and a splash of water, until smooth and spreadable.
2. Wash the radicchio, keeping the base intact, and cut it into thin wedges.
3. Heat the remaining oil in a pan over medium-high heat and sear the radicchio for 3 minutes, turning halfway, until wilted and lightly caramelised at the edges; salt it lightly.
4. Toast the rye bread for 2–3 minutes, until crisp, spread it with the bean purée and top with the radicchio.