| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | New, Text, Import | 1 | Servings | |
INGREDIENTS
| 2 | Heads Radicchio | |
| 9 | Eggs; beaten | |
| 1/2 | c | Bread crumbs |
| 1/4 | c | Flour |
| 2 | tb | Grated Parmesan |
| 4 | tb | Virgin olive oil |
| 1/4 | lb | Ricotta Salata; whole |
INSTRUCTIONS
Core radicchio, cut in half and chop into 1/8-inch julienne. Place radicchio in a large mixing bowl, add eggs, bread crumbs, flour and Parmesan cheese and stir to mix. In a 10- to 12-inch non-stick sautJ pan, heat oil by the tablespoon and cook until golden brown on both sides. Remove to serving platter. Sprinkle with coarsely grated ricotta salata and serve. Recipe By : MOLTO MARIO Posted to MC-Recipe Digest V1 #302 Date: Thu, 14 Nov 1996 19:37:39 -0500 (EST) From: "[email protected]" <[email protected]>
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