Radicchio, dry prunes & apples appetiser

Method

1. Cut the dried prunes into small pieces and dress them with two tbsp. of olive oil, salt, pepper and a tbsp. of balsamic vinegar.
2. Wash the radicchio and cut it into thin strips.
3. Wash the apples, skin on. Cut one into thin slices and the other two into 8 wedges each.
4. Put the radicchio, the apple slices, the pine nuts and the prunes in a bowl.
5. Season with the prune dressing and season to taste with salt.
6. Heat a non-stick skillet or griddle. Wrap each apple wedge in a rasher of bacon, secure with a toothpick or with a rosemary sprig and brown for a few minutes in the pan.
7. Serve the sweet and crunchy apple slices with the bitter-sweet radicchio salad.

This recipe was created by the foodblogger Elena Levati for Noberasco

Chef's tip

If you want to serve this dish to vegetarian/vegan people, you can replace the bacon with long radicchio leaves, grilled and seasoned with salt, pepper and extra virgin olive oil.

Serving suggestion

Serve as part of an appetiser/aperitif buffet. Goes well with any other dish.

Wine selection

Conegliano Valdobbiadene Prosecco Superiore DOCG Extra Dry Prestige 1821
Masseria Altemura Rosato Salento IGT
Feudo Principi di Butera Merlot Sicilia DOC

Family tip

If you like nuts, you can enrich this appetiser by adding some Noberasco organic walnuts to it!

Dish history

Sometimes just a few simple ingredients are enough to make up an incredibly tasty appetiser buffet, and this recipe is proof of that! Just get some nice organic apples (we want to eat them with the skin on!), some good quality bacon, dried pitted prunes and a little seasoning.. and there you have an unusual yet delightful entrée! Surprise your guests with this contemporary, natural dish!