his stew is a tribute to the region in which I live. Radicchio Treviso is a PGI product, expertly protected by local tradition. I slowly cooked radicchio with the Valpolicella Ripasso DOC, which gives a stronger color and brings out the bitter taste of radicchio. Use it as risotto seasoning, and serve with a glass of Valpolicella DOC.
Sfizio d'Autore di Salvatore Sorrentino
Sfizio d'Autore sauces are prepared by the skilful craftsmanship by chef Salvatore Sorrentino, who acts as the chef profession for over 25 years. He worked in various regions of Italy, alongside prestigious Chef from whom he learned techniques, tips and culinary secrets. His artisanal sauces, combined with other products of the Italian food tradition, and cooked products in the workshop of Seventh Pescantina (VR). The chef sends to sauces taste the same and the same quality of the dishes prepared in the restaurant. As? It makes the joke for fried, add the basil leaves, cut with a knife vegetables and then with mastery of the kitchen in his pots.
Tips of Use
Toast the rice in a pan with a knob of butter. Deglaze with white wine (mostly Stew Leeks) or red wine (mostly Stew Radicchio). Continue cooking the rice by adding vegetable stock. Half cooked rice, pour the contents of the jar. Finally, stir in a knob of butter and grated Grana Padano.