Radicchio and peanut | Niko Romito

INGREDIENTS FOR FOUR PEOPLE

For the radicchio

• 1 kg red radicchio
• 10 g salt
• 20 g Moscovado sugar
• 150 ml oil
• 100 ml white wine
• 50 ml white wine vinegar
   

Procedure

Divide the radicchios into halves and weigh them. Wrap each radicchio with a layer of baking paper and silver paper and steam at 110°C for 2:30 hours. This is best done in a vacuum. Once the radicchios are cooked, remove them from the wrappers and let them cool.
 

For the radicchio glaze

• 500 g of the cooked radicchios
   

Procedure

Cover half of the cooked radicchios with water and whisk until smooth. Strain and reduce over the heat to a glaze.
 

For the fermented orange

• 500 ml orange juice
• 100 g orange peels
• 10 g whole-grain salt
   

Procedure

Place the orange juice, peels and salt in a vacuum. Ferment at room temperature for 5 days. Strain through hetamine.
 

For peanut water

• 1 kg raw peanuts without salt
• 1000 ml of water
   

Procedure

Soak the peanuts for 24 hours. Discard the soaking water and add new water (until the peanuts are covered), then blend and strain.
 

For the peanut cream

• 400 g peanuts
• 350 g water
• Salt to taste
   

Procedure

Place the water and peanuts in a Pacojet glass. Break down, whisk and sieve. Season with a pinch of salt.
 

FOR SERVING

• Licorice powder
• Extra-virgin olive oil
   

Procedure

Peel the radicchio and cut the leaves in half. Season the cooked radicchio leaves in a bowl with fermented orange and licorice powder.
Pour peanut water at the base of the dish. Add 3 \\4 teaspoons of peanut cream to the bottom of the dish. Arrange the radicchio covering the peanut cream.
Top the plate with a drizzle of extra-virgin olive oil and a few drops of fermented orange juice.
 

Cover photo: credits Andrea Straccini