treviso
rucola
aged balsamic
EVOO
maldon sea salt
- cut treviso and rucola very finely
- dress with vinegar, EVOO and salt
Tuesday, 19 January 2010
Treviso Bergamasche
This reminds me of my favorite little trattoria in Bergamo. For whatever reason we've always ended up there on our way in or out of Italy with time to spare for a quick meal. Invariably Nona is always happy to tuck our suitcases away into a corner cabinet while we dine. Nona--who has a striking resemblance to my aunt 20 years forward-- cuts her radicchio and rucola extremely fine and dresses the leaves at the table. Actually she uses just regular radicchio but if you happen to have some treviso even better. A nice quality EVOO is imperative.
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