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Radicchio Cups with Burrata, Hazelnuts and Balsamic

Aperitivo Hour Pairing

Gather:

  • 1 sturdy head of radicchio, ideally a pink variety like Rosa del Veneto 
  • 2 4 oz balls of burrata 
  • A handful of toasted hazelnuts, roughly chopped
  • High quality balsamic (we love Flamingo Estates')
  • Extra virgin olive oil
  • Flaky salt
  • Red pepper flakes 

Create:

Pull the radicchio leaves from their core and arrange them like petals on a plate. Tear the burrata into bite sized pieces and nestle into the radicchio cups. Scatter a few chopped hazelnuts into each leaf, then drizzle everything in balsamic and olive oil. Season with a pinch each of flaky salt and red pepper flakes. Serve alongside Le Spritz Sumac & Chili

 

Make Yours

Four Ghia Sumac & Chili non-alcoholic spritz cans in a pyramid stack with bold yellow labels and red “Sumac & Chili” flavor badges, set against a black background.
Le Spritz Sumac & Chili

Tangy and satisfyingly sour

Sharp and fiery like a night at the Cha Cha

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