Ajme, koliko nas je! - Pripremali smo crveni radić

Moram priznati da je ovo bio težak zadatak, ali na kraju sam ipak vrlo zadovoljna da sam vam predložila ovu neobičnu i vrlo sezonsku namirnicu!

Ja obožavam boju i svestranost crvenog radića i sigurna sam da ćete ga od sada i vi nastaviti kuhati, a ne samo od njega pripremati nekuhana jela i da ga više nećete izbjegavati na tržnici! Samo je stvar navike, pa će onda i njegov "lagano" gorak ukus ubrzo postati ugodan.

Meni je najglavnije da sam ovoga mjeseca srela puno dragih ljudi u blogosferi i puno novih prijatelja i nadam se da ću vas jednoga dana uspjeti i vidjeti! Drago mi je da vas nisam previše uplašila s mojim izborom, pa evo predstavljam vam najhrabrije učesnike: . . .

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I must admit this was tough challenge, but at the end I'm very happy I have proposed this unusual and top-seasonal ingredient!

I adore the colour and versatility of red radicchio and I'm sure from now on you will all continue cooking it, not just preparing uncooked dishes with it, or even avoiding to purchase it! It's just a matter of habit and also its "slightly" bitter taste will soon become pleasant.

The most important experience this month is that I found a lot of nice people in the blogosphere and a lot of new friends that I hope to meet one of these days too! I'm happy I have not scared you too much with my choice, so I present you the most couragous participants: . . .

Mix salad with red radicchio, walnuts and grilled chicken breast - Insalata mista con radicchio rosso, noci e petto di pollo grigliato - Miješana salata s crvenim radićem, orasima i pilećim prsima s roštilja

Another “red radicchio” idea for this month: tasty, healthy and nutritious. I discovered this dish in a restaurant and I found it immediately very, very interesting. So I couldn’t wait to prepare it myself, but as usually I have changed a bit the original recipe and prepared it my way! It’s quick, easy to do and full of flavours that match so good together.

And if you are missing vibrant colours in this season, here you are. The dark violet red, the ocher and golden brown and the touch of white! You don't need more, you have good flavours and nice colours!
But what is happening with the autumn this year, the weather is beautiful, the sun is shining every day and it is warm. I could "almost" say that I miss rainy and foggy november days. Or it is just the excuse to start cooking typical autumnal specialties like some dense and rich soups for example or a stew meat with polenta... Instead I still offer you the recipe for salad, but very special salad. The recipe is not the real recipe, just the combination of ingredients you like to add most to your dish. This one is my proposal for better start of another messy and chaotic working week!

Risotto with red radicchio and provolone cheese - Risotto al radicchio rosso e provolone - Rižoto s crvenim radićem i sirom provolone

In the beginning I couldn't believe that you can cook and bake red radicchio and that its slightly bitter taste get soften during cooking. I was used to eat only raw and fresh radicchio, I only prepared the salad with it. But then I convinced myself that I must try to prepare it in a different way. And this was one of those brilliant discoveries that make me very satisfied of myself.

In this season I find so many varieties of radicchio in the market and there are so many inviting recipes all around in the blogosphere that must, really must be cooked.
But the best way to fall in love with radicchio flavour is to prepare the risotto, simple and creamy risotto full of autumn flavours.

Ajme, koliko nas je! - tema za novembar

Jako sam sretna i ponosna, jer sam nova domaćica u igri "ajme, koliko nas je!" za mjesec novembar 2015. godine i nadam se da ću dobiti puno zanimljivih novih recepata. Kada sam dobila poziv od Kristine odmah su mi se počele vrtiti ideje u glavi, ali nije bilo lako odabrati samo jednu namirnicu. Jesen nam nudi različite boje i okuse, pa mi je prvi zadatak bio odabrati najpopularniju namirnicu koja će se lako uklopiti u bilo koje jelo. Htjela sam odbrati namirnicu koja će upaliti vašu kreativnost, obavezno sezonsku, ali ne previše kompliciranu za obradu. Nadam se da sam u tome uspjela. Željela bih da uživate u pripremi jela i da jedva čekate da mi pošaljete vaše recepte. . . to će biti još jedna lijepa inspiracija i avantura!
Imate vremena novembar za reckanje, kuhanje, pa i za pečenje crvenog radića! Ako ste kao ja u stalnom trku, slobodno šaljite recepte iz vaše arhive.

Vaša remekdjela šaljite na alex(dot)gorek(at)gmail(dot)com

Što nas više ima, to će nam biti zabavnije!

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I’m so happy and honoured I will be hosting the contest "ajme, koliko nas je!" for the month of November 2015 and I hope I will receive plenty of interesting new recipes. When I've received the invitation from Kristina the ideas started instantly bursting in my head, but it was not easy to choose only one ingredient. Autumn is offering the variety of colours and flavours, so the very first task was to identify the most popular and versatile ingredient. The one that will turn on your creativity, very seasonal, but not too difficult to be cooked. I hope I did a good choice. I want you to enjoy preparing and sharing your recipes. . .it will be another beautiful inspiration and adventure!

You have time whole November for cutting, cooking and also baking red radicchio! If you are running as I do, send me recipes from your archives. 

Send your masterpieces to alex(dot)gorek(at)gmail(dot)com

More people - bigger fun!