Name: Radicchio Hearts
Cuisine: Australia and New Zealand
Ingredients: pinch of natural vitamin C powder (non-acidic)*; pig jowl cooking liquor (reserved from opposite); pinch of caster (superfine) sugar; table salt, to taste; 60 ml (2 fl oz/¼ cup) water; 30 ml (1 fl oz) verjus; 2 baby radicchio; 5 ml (⅙ fl oz) lemon juice

Preparation info

Difficulty
Medium

Appears in

Origin

By Ben Shewry

Published 2012

About

Ingredients

2 baby radicchio
pinch of natural vitamin C powder (non-acidic)*
pinch of caster (superfine) sugar

Gluten-free

Method

In this part of the recipe there are two distillations. First is a distillation of the outer leaves of the radicchio and the second distillation is of the radicchio hearts in the pig jowl liquor.

For the first distillation, remove all the outer leaves from the radicchio, so you are only left with the very small hearts. Set aside the hearts.

Set up a twin-gear juicer (wheatgrass