From field to plate! A long-standing tradition in the Belluno valleys: more than just a recipe, the preparation of “radici da prà” dandelion radicchio is an experience to be lived during this specific time of year. The star of the dish is the first tender leaves of the dandelion, or wild field radicchio, a very common medicinal plant. Between March and April, using a small knife, the heart of the small radicchio heads is harvested in the meadows, and the freshest, youngest leaves are then used. Tasty, slightly bitter, and crunchy, they are traditionally dressed with lard for an explosion of flavor!
500g of young dandelion radicchio leaves, 100g of lard (not sliced), extra virgin olive oil, salt, balsamic vinegar
Preparation
Carefully clean the dandelion, removing dry leaves and any soil residue: keep only the heart of the head, with the youngest, softest leaves.
Chop it and place it in a bowl.
Cut the lard into cubes and sauté it in a small pan.
Now pour the hot lard over the dandelion. Add the remaining seasonings to taste and mix wel.
