Radishes with balsamic vinegar

Radishes with balsamic vinegar

Ravanelli al balsamico

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
500g small fresh, round radishes
6 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar, (preferably 5 years old)
3 spring onions, extremely finely chopped, white part only
salt
pepper

Method

  1. Clean the radishes, leaving two or three central leaves at the top. Make four incisions with a sharp knife laterally, without cutting right through, to increase penetration of the flavourings.
  2. In a bowl, mix the radishes with the oil, vinegar, spring onions and some salt and pepper to taste.
  3. Eat with Fettunta or grissini.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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