Looking for an easy and delicious Italian starter to impress your guests? These radicchio boats with pearl couscous are the perfect choice. Radicchio, also known as Italian radicchio, is a purple coloured vegetable with a slightly bitter and crisp flavour that pairs wonderfully with sweet and savoury ingredients.
In this recipe, pearl couscous is combined with diced pear, seared radicchio, gorgonzola and walnuts for a good balance of textures and flavours. Not only is this dish quick to prepare, but it also adds a touch of elegance to your homemade Italian dinner. Serve these radicchio boats as an appetizer, and set the tone for the rest of the evening!
Italian Radicchio Boats
Radicchio leaves filled with Pearl Couscous, Pear, Gorgonzola and Walnuts
Servings: 4
Adjust servings here:
Equipment
- Mixing bowl
Ingredients
- 4 tbsp pearl couscous
- 1 pear
- 1 radicchio (1) to sear
- 1 radicchio (2) for boats
- 5 walnuts
- 100 grams gorgonzola cheese
- pear marmelade or use fig marmelade
VINAIGRETTE
- 1 tsp olive oil
- 1 tbsp white wine vinegar
- 1 tsp honey
- 1 tsp fresh thyme
- salt & pepper
OPTIONAL
- balsamic glaze
Instructions
- Cook the pearl couscous according to the instructions on the package.
- Wash and cut radicchio (1) into small strips.
- Heat a frying pan over medium-high heat, add olive oil and sear the radicchio strips for a few minutes. Set aside on a plate to cool.
- Rinse the couscous with cold water to cool.
- Add the couscous to a bowl. Add the seared radicchio to the bowl.
- Clean and dice the pear into small cubes. Add it to the bowl with the couscous.
- Add the marmalade to the bowl and mix everything together.
- Make the vinaigrette by combining olive oil, white wine vinegar, thyme, honey, salt, and pepper. Mix.
- Add the vinaigrette to the bowl with the couscous. Use a spoon to mix everything together.
- Wash the radicchio (2). Slice off a small part of the stem to make it easier to remove the leaves. Use a knife to cut away a small section of the stem.
- Add the radicchio leaves to a plate, using two leaves per plate. Create small "boats" by placing the leaves in opposite directions on top of each other.
- Use a spoon to scoop a couple of spoons of the couscous mixture into the boats.
- Use a teaspoon to cut the gorgonzola into small chunks. Add the gorgonzola on top of the couscous mixture.
- Crumble the walnuts with your hands or use a knife and cutting board to chop them into small pieces. Sprinkle the crumbled walnuts on top of the boats.
- OPTIONAL: Drizzle balsamic glaze over the dish or add a little extra vinaigrette on top.
Enjoy!
