In this recipe

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• 250g of Red Lentil Risoni

• 200g of Radicchio

• 200g of Yellow Datterini Tomatoes

• 200g of chicory

• Dill to taste

• Extra virgin olive oil to taste


Clean and cut the yellow datterini tomatoes into 4. Cut the radicchio into julienne strips. Obtain the tips of the chicory and cut into 4-5 pieces.
Cook the Red Lentil Risoni in plenty of salted water; when cooked, add the yellow date tomatoes to the water and drain.
Cool everything with cold water, then season a bowl with salt, oil and dill. Complete the dish by adding the chicory and radicchio. Serve cold.

Enjoy your meal!

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