A vegan, gluten-free, and lactose-free trio: a simple, colorful, and light dish based on sorghum, fennel, and radicchio, perfect hot, warm, or cold.
Rinse the sorghum under running water to remove any impurities.
Bring a pot of lightly salted water to a boil (about 1 liter per 100 g of sorghum).
Add the sorghum and cook for 20-25 minutes, until the grains are tender but still slightly firm.
Drain the sorghum and let it rest in a bowl, lightly dressed with a drizzle of extra virgin olive oil to prevent it from sticking.
Wash and thinly slice the fennel.
Heat a drizzle of oil in a pan, add the fennel, and cook over medium heat for about 10 minutes; season with a pinch of salt and pepper; the fennel should remain slightly crunchy.
Wash and cut the radicchio into strips.
In another pan with a drizzle of oil, sauté the radicchio for about 3-5 minutes, until the leaves wilt slightly without losing their vivid color; add salt and pepper at the end of cooking.
Arrange the sorghum, fennel, and radicchio on the plate as a small trio, keeping the ingredients slightly separate to highlight the colors and textures.
Dress with a drizzle of extra virgin olive oil and a grinding of fresh pepper; serve immediately, hot or warm.
Pot
Pan
Bowl
Strainer
Variations: add toasted nuts (walnuts, almonds, pine nuts) for crunch; use spices such as sweet paprika or fennel seeds; the recipe is also excellent cold as a warm salad or for a picnic. Serving suggestions: arrange the trio in a 'chromatic triangle', add fresh fennel fronds or a sprinkle of flax seeds for a gourmet touch.
Italia
| Energy (kcal) | 74.39 |
| Carbohydrates (g) | 14.68 |
| of which Sugars (g) | 0.95 |
| Fat (g) | 0.69 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 3.04 |
| Fiber (g) | 3.25 |
| Sale (g) | 0.08 |
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