{"id":12925,"date":"2016-02-26T11:17:47","date_gmt":"2016-02-26T10:17:47","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12925"},"modified":"2016-02-26T11:17:07","modified_gmt":"2016-02-26T10:17:07","slug":"tasted-bread-topped-with-red-chicory-cheddar-and-bacon","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/tasted-bread-topped-with-red-chicory-cheddar-and-bacon\/","title":{"rendered":"TASTED BREAD TOPPED WITH RED CHICORY, CHEDDAR AND BACON"},"content":{"rendered":"<p><strong><span style=\"font-weight: 400;\">The call of the sun and the blue sky are the most powerful things for me. So, five minutes in the garden without parka, and I already sneeze like a fool. Today goes like this: not even a cloud over us and romance. Because the inspiration gets you suddenly, like a thunderbolt between red chicory and cheddar. So, quickly, between plasterboard and azulejos of the new house, I decided to propose you this dish, as fast and easy as wonderful. You can present it in a starter version &#8211; a little &#8216;more sustained and pretentious &#8211; or as a \u201cbruschetta\u201d, more friendly and informal, to be enjoyed in a good company with true friends, that can easily tease you for months if biting the toast some bacon gravy trikle around your mouth.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">3 heads of radicchio Treviso (an Italian special kind of red chicory) <\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 gr. of Cheddar<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 gr. of sliced bacon<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Extra virgin olive oil, salt and pepper q.s.<\/span><\/li>\n<li><strong><span style=\"font-weight: 400;\">Slices of toast to taste<\/span><\/strong><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong> <em>I feel good, James Brown<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12914\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1.jpg\" alt=\"crostini_1\" width=\"850\" height=\"1072\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1-237x300.jpg 237w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1-811x1024.jpg 811w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1-330x416.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1-690x870.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_1-459x580.jpg 459w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Wash and dry carefully the heads of radicchio, remove the ends and separate every single leaf on the other. Prepare now a sort of simple marinade: mix together extra virgin olive oil, salt and pepper. Take the leaves of radicchio and &#8211; I recommend you to use your hands, never be afraid to get dirty in the kitchen, ok I&#8217;m turning in my aunt Gertrude &#8211; mix them thoroughly in a bowl &#8220;greasing&#8221; with the marinade every single leaf. Put to heat a grill pan or non-stick pan and, when it\u2019s hot, lightly roasted the radicchio, leaf by leaf.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Now you just need to take 3 or 4 leaves of radicchio, put in their middle a &#8220;stick&#8221; of cheese and cover all the lower end with the bacon (we use it as if it were a ribbon, a delicious and succulent ribbon). Now you can cook these rolls just baked (ten minutes at 180 \u00b0C in the oven will be enough) or you can serve them on bread slices in \u201cbruschetta\u201d modes.<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">Simply place the bread in a baking dish, sprinkle with a little olive oil, salt and pepper and place on the top of it the radicchio rolls. Simmer in the oven for 10 minutes at 180\u00b0C, or at least until the cheese has melted, the bacon begins to brown and the bread will have collected all these delicious flavors. Remove from the oven and wait as long as necessary to avoid to burn your mouth cavity, and now you can enjoy them!<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12916\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3.jpg\" alt=\"crostini_3\" width=\"850\" height=\"1179\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3-216x300.jpg 216w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3-738x1024.jpg 738w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3-330x457.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3-690x957.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_3-418x580.jpg 418w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12918\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2.jpg\" alt=\"crostini_2\" width=\"850\" height=\"1298\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2-196x300.jpg 196w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2-670x1024.jpg 670w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2-330x503.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2-690x1053.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_2-379x580.jpg 379w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12920\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5.jpg\" alt=\"crostini_5\" width=\"850\" height=\"540\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5-300x190.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5-330x209.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/02\/crostini_5-690x438.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<\/em><br \/>\n<em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>The call of the sun and the blue sky are the most powerful things for me. So, five minutes in the garden without parka,&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12922,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1014,1131,1367,1130],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12925"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12925"}],"version-history":[{"count":2,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12925\/revisions"}],"predecessor-version":[{"id":12927,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12925\/revisions\/12927"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12922"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12925"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12925"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12925"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}