Corn Cream with Grilled Treviso Radicchio

½ lb. canned sweet corn

1 ¾ oz. white onion

1 ½ tbspolive oil

3 1/4 Ecodoses vegetable broth

3 ½ oz. potatoes

7 oz. Treviso radicchio

Salt and pepper to taste

 

Start by mincing the onion and then sauté with olive oil, add the corn and potato cut into small pieces. Simmer until the flavors blend and then add the vegetable broth. Close the pot and wait 20 minutes after the first whistle. Then open and blend with an immersion blender until the cream thickens. In the meantime, clean the radicchio, cut lengthwise into four parts: add salt, pepper and cook either on the grill or in a pan. Serve the corn cream, with the radicchio on top and a dash of extra virgin olive oil.