Video recipes ingredients:
- 350 g panzerotti stuffed with codfish
- 350 g of radicchio trevigiano
- 30 g of mixed-flower honey
- 60 g shelled walnuts
- 2 organic oranges
- 50 g fresh cream
- 1 shallot
- Salt
- Black pepper
- Evo oil
Procedure:
- Clean the radicchio keeping the leaf tips aside, coarsely chop the rest and cook it 5 minutes in a pan with the chopped shallots, oil and salt, then add the honey and chopped walnuts
- Deglaze the radicchio with a little orange juice, then add the cream and grated orange peel
- Boil the cod-filled panzerotti, and drain in the pan with the prepared sauce
- Serve with the radicchio leaves kept aside
We suggest you watch the episode until the end to a suggestion on which wine to pair.