Radicchio Rolls with Ricotta and Walnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Radicchio leaves are sturdy enough to stand up to blanching and filling, but use caution: they are still more delicate than, say, a cabbage leaves. Their bitter flavor makes a nice contrast to this nutty ricotta filling. From NY Times. Ingredients:
10 radicchio leaves |
2/3 cup fresh ricotta cheese |
1/3 cup chopped walnuts |
1 egg yolk |
1/3 cup freshly grated parmesan |
1 freshly ground black pepper |
1 tbsp extra virgin olive oil |
Directions:
1. Preheat the oven to 350 degrees. Oil or butter a two-quart gratin or baking dish. Bring a medium pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the radicchio leaves. Blanch for two minutes, then transfer to the ice water. Drain and dry on paper towels.
2. Blend together the ricotta, the egg yolk, and 1/4 cup of the Parmesan. Stir in the chopped walnuts. Season with salt and pepper. Place a heaped tablespoon on a radicchio leaf, tuck the sides of the leaves in over the filling and roll up the leaf. Divide the mixture among the remaining radicchio leaves, and roll them up. Place in the baking dish, seam side down. Drizzle the olive oil over the top.
3. Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.
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