That’s a long tittle, but I think that explains the concept. Yet, it’s not complete as the frittata is filled with creamy cheezy sauce.
Then as I had a lot, I’ve served also some braised radicchio as a side with Bulldog sauce (Japanese fruity Worcester).
A radicchio. Slice it and braise it in a little olive oil, till it caramelizes :
Sage flavored fluffy frittata :
Blend 1/4 cup water with a dozen of leaves of fresh sage roughly cut. Add an egg and 2 tbs of potato starch, a little salt. Blend again. Cook the foamy mix both sides in a small frying pan. It’s about 1/2 cm thick. You will enjoy a sage fragrance in the air while it cooks.
My fav’ creamy cheezy sauce. I’ve cooked it 2 minutes to take away excess alcohol contained in the sakekasu (sake lees) and added a little sugar.
The crepe is filled with the veggies, the sauce, rolled. Reheated and cut.
My version of the beautiful and tasty Italian dish. Only rice and veggies, another weekday lunch.
Actually that was delicious and so luxurious that I regretted having it for a casual lunch. I mean, for a rice like that, you should throw a party, a royal wedding or something like that.
I had a radicchio (Trevise salad) waiting to be cooked. Why not a risotto ? I have cut the leaves in thin ribbons, and mixed them with good Japanese rice (polished hatsuga mai germinated rice).
I made a few risotti before with step-by-step photos
I use my rice-cooker pot on the stove, then I can put it back mid-way into the cooker and use the stay-warm function.
Olive oil, garlic, a few red raisins, red wine and a broth of (edible) beer yeast and salt. Flavored with thyme.
The velvety rice !
A piccata of parsley, olive oil, lemon zest and a few spices.
A simple early dinner.
ぶりかま焼き (buri-kama yaki).
I baked the jaw of a buri (yellow tail). I’ve simply drizzled oil + mirin + soy sauce on it and passed under the grill. Then, mmm….
That looks like nothing. The jaw of fish is often discarded and that’s great for me, because I can get it for a song. But if you roast it, you have a dish for a king. That’s the case for most big fatty fish, so try it with tuna and salmon too.
I had crispy radicchio (trévise)
that I ate with just a little salt and olive oil.