Radiccio slices with capers and mango-crème-fraîche dip

Name: Radiccio slices with capers and mango-crème-fraîche dip
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 small ripe mango; 3 TABLESPOONS Fresh cream; 1-2 TABLESPOONS White wine vinegar; 3 TABLESPOONS Olive oil; 1 red chilli pepper; 7-10 Tbsp salt, pepper; 8 Stem(s) flat leaf parsley; 6 Stem(s) Mint; 2 small radicchio; 2 TABLESPOONS small capers; 1 TABLESPOON Butter; 1 TABLESPOON liquid honey

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 small ripe mango
3 TABLESPOONS Fresh cream
1-2 TABLESPOONS White wine vinegar
3 TABLESPOONS Olive oil
1 red chilli pepper
7-10 Tbsp salt, pepper
8 Stem(s) flat leaf parsley
6 Stem(s) Mint
2 small radicchio
2 TABLESPOONS small capers
1 TABLESPOON Butter
1 TABLESPOON liquid honey

Directions

1
Peel the mango, cut the flesh off the stone. Puree with crème fraîche, 1 tablespoon vinegar and 1 tablespoon oil. Clean the chilli pepper, cut in half lengthwise, remove seeds, wash, dice very finely and stir into the mango dip.
2
Season to taste with salt, pepper and possibly vinegar.
3
Wash herbs, shake dry. Pluck off leaves, cut roughly. Clean, wash and quarter radicchio lengthwise.
4
Heat 2 tablespoons of oil in a frying pan. First fry the radicchio on the slices for 1-2 minutes at high heat. Then turn. Add capers, butter and honey and fry briefly. Season with salt and pepper.
5
Serve the radicchio with the caper mix. Sprinkle with herbs. Add the mango dip. Baguette tastes good with it.