Savory Radicchio and Prosciutto Crostini Topped with Sweet Syrupy Sapa
Wine Harvest Recipes: A fall favorite is the savory radicchio and prosciutto crostini topped with sweet syrupy sapa. This is a great example of balancing flavors: the fat of the prosciutto will cut the bitterness of the radicchio, while the sweet component, sapa will round out the flavor. To achieve a balanced result - all three ingredients should be in balance not tasting one single ingredient but a rich flavorful bite. Sapa is a has been used since Ancient Roman cuisine and is made by slowly reducing grape must in large kettles until it had been reduced by one-third. Sapa is common used in Italy, especially in Le Marche, Emilia Romagna and Sardinia, where it's considered among the traditional flavors of fall. Our friend Marco has a vineyard and make his own wine (lacrima). He recently gave us a bottle of his homemade sapa - its dark syrupy sweetness is topping everything from crositini to fish, fruit and gelato!
Instructies
- 1
In a pan, heat the olive oil on low heat, add in the clove of garlic. Cook until lightly brown on all sides.
- 2
Turn up the heat, rough chop your head of radicchio, removing the core and cook down for a couple of minutes until the radicchio wilts.
- 3
Turn the heat down, chop up your prosciutto or bacon and add to the pan. You want to render the fat of this slowly - if you have the heat too high, the pork will crisp up & become chewy - you don’t want this with the soft radicchio.
- 4
Allow to cook until most of the moisture in the pan has cooked out. The radicchio & pork should still be soft. Season with salt & pepper. Remove the clove of garlic and drizzle over the sapa or balsamic & honey mixture. Check your seasonings.
- 5
Toast the bread, top with a slice of pecorino then a spoonful of the mixture and serve immediately. Goes great with a glass of red wine.