Asiago Cream, Radicchio, and Pancetta Spianatine: A Flavorful Italian Antipasto
Category: Appetizers
Serves: 4
Indulge in a delightful Italian appetizer that combines the creamy richness of Asiago cheese, the slightly bitter crispness of radicchio, and the savory depth of pancetta. These spianatine (Italian flatbreads) are transformed into the perfect bite-sized treats with a smooth Asiago cream, perfectly grilled radicchio, and crispy pancetta crumbles. Whether you are hosting a dinner party or simply craving an exquisite starter, this dish is sure to impress with its bold flavors and irresistible textures.
Ingredients:
| Ingredient | Quantity |
|---|---|
| La Bottega di Olivia & Marino Bread | 12 pieces |
| Radicchio | 1 head |
| Asiago cheese | 150g |
| Sweet pancetta | 60g |
| Whole milk | 50ml |
| Butter | 20g |
| Extra virgin olive oil | To taste |
| White pepper | To taste |
| Table salt | To taste |
| All-purpose flour | 1 tablespoon |
Instructions:
Step 1: Preparing the Asiago Cream
To begin making the rich Asiago cream, cut the Asiago cheese into small cubes. In a heavy-bottomed saucepan or using a double boiler, melt the butter over low heat. Once melted, add the milk and gently heat the mixture while stirring continuously to ensure the butter and milk blend smoothly. Gradually add the cubed Asiago cheese, stirring constantly, until it melts and combines into a velvety cream. If the cream appears too thin, incorporate a teaspoon of all-purpose flour to thicken it to the desired consistency. Season with a pinch of white pepper and salt to taste.
Step 2: Grilling the Radicchio
Cut the radicchio into strips or wedges. Drizzle with extra virgin olive oil and lightly season with salt and pepper. Grill the radicchio on a preheated grill or in a grill pan until it softens and develops a slight char, which brings out its naturally bitter-sweet flavor. Set aside to cool slightly.
Step 3: Preparing the Pancetta
Cut the sweet pancetta into small cubes. Heat a non-stick frying pan over medium heat and add the pancetta. Cook, stirring occasionally, until it becomes crispy and golden brown. Remove from the pan and set aside to drain on a paper towel.
Step 4: Assembling the Spianatine
To assemble the spianatine, start by placing a slice of La Bottega di Olivia & Marino bread on a flat surface. Add two or three strips of grilled radicchio on each piece. Spoon a generous teaspoon of the creamy Asiago sauce over the radicchio, ensuring an even layer. Finish by sprinkling the crispy pancetta crumbles on top for that satisfying crunch.
Serve immediately while the flavors are fresh and the pancetta is crisp. These Asiago Cream, Radicchio, and Pancetta Spianatine will delight your guests with their harmonious blend of flavors and textures.
Tips:
- For a smoky touch, consider adding a drizzle of balsamic reduction over the top before serving.
- If you prefer a lighter cream, substitute the whole milk with half-and-half or a combination of milk and cream for a richer texture.
Enjoy this vibrant and flavorful appetizer that brings together the best of Italian flavors in one delicious bite!
