Ravanelli al Balsamico

• 500 g small fresh, round radishes
• 6 tbsp extra virgin olive oil

Clean the radishes, leaving two or three central leaves at the top. Make four incisions with a sharp knife laterally, without cutting right through, to increase penetration of the flavourings.

In a bowl, mix the radishes with the oil, vinegar, spring onions and some salt and pepper to taste.

Eat with Fettunta or grissini.