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Ravanelli arrosto

roasted radishes 3Ravanelli arrosto: La prima volta che io ho fatto un piccolo orto e’ stato in Inghilterra nella mia città di Bath. Ho piantato ravanelli, ne ho piantate tantissime. Io non avevo capito come si gestiva un piccolo orto, e sono rimasta sorpresa nel vedere che la crescita dei ravanelli andava davvero bene. Anzi, con molto successo, avevo seminato un intero pacchetto di semi. Purtroppo in casa non piacevano a nessuno e oltre che tagliarle a fettine e metterli nell’insalata non sapevo in che altro modo usarli, fino ad ora.!!!

I ravanelli sono diventati uno dei miei ortaggi preferiti. Veloci nella crescita e lenti nel cucinare.

I ravanelli arrosto si possono aggiungere in qualsiasi pasto dando un bel colore e sapore, e sono buoni serviti sia caldi che freddi. Poiché i ravanelli hanno un sapore pepato, sposano bene i sapori dolci,come l’uvetta, la frutta secca, i mirtilli e i datteri.

Ingredienti:

  • 500 g di ravanelli, tagliati a dadini di uguali dimensioni
  • 250 g di uvetta
  • 4 cucchiai di olio d’oliva ( Tenute Carcasole)
  • 1 cucchiaio di sale
  • 3 cucchiai di aglio in polvere
  • 4 cucchiai di miele chiaro
  1. Preriscaldare il forno a 185 C / 370 F.
  2. Preparare i ravanelli e uvetta a dadini insieme con l’olio, il sale e aglio in polvere.
  3. Posizionare i ravanelli in una teglia al centro del forno, non coperto per 1 ora.
  4. Dopo 1 ora, girare i ravanelli con un cucchiaio e rinfornare per altri 30 minuti o fino a quando iniziano a dorare.
  5. Togliere dal forno, condire con il miele e girare i ravanelli con un cucchiaio per distribuire il miele.
  6. Servire caldo o freddo.

roasted radishes 3

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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