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Witloof aux Lardons
A traditional Belgian dish that combines the sweet and sour of witloof with the salty of lardons.
⏱️ 15 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 4 witloof
- 100 g of lard
- 3 onions
- 2 tablespoons of olive oil
- salt and pepper to taste
- 1 tablespoon of sugar
- 100 ml of white wine
- 1 bay leaf
- 100 ml of beef broth
Method
- Clean the witloof and slice it thinly.
- Cut the lard into pieces and season it.
- In a pan, sauté the onions in olive oil until they become translucent.
- Add the lard pieces and sauté for a few minutes.
- Add the sliced witloof, salt, pepper, sugar, white wine, bay leaf, and beef broth.
- Cover and cook on low heat for 20-25 minutes, checking occasionally to ensure the witloof does not dry out.
- Serve hot with a bit of salt and pepper to taste.
The story
Radicchio al Lardo originates from the region of Liège in Belgium, where radicchio and lard are key ingredients in local cuisine.
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