Sweet and Sour Arugola, or Radicchio in Agrodolce: This fairly elaborate salad clearly reveals international influences. It will work well as a starter.
Prep Time: 20 minutes
Ingredients:
- 1/2 pound (200 g) arugola
- 2 grapefruits
- 1/4 pound fresh ricotta
- 2 tablespoons sugar
- Olive oil, salt, and pepper to taste
Preparation:
Peel the grapefruit, reserving half a peel, and pick the skins off the slices; squeeze the juice from the trimmings and mix into it a few drops of oil, some salt, and some pepper.Cut the reserved peel into thin strips, and dunk them into boiling water three times. Then candy the strips by cooking them, stirring constantly, in a dry no-stick frying pan with two tablespoons of sugar, until all the liquid is reabsorbed and they have become candied. Dice the strips when they are done.
Mix together the arugola and the grapefruit slices, and crumble the ricotta into the mixture. Sprinkle the sauce and the candied grapefruit peel over the salad and serve.
