recipe

Stuffed Radicchio Rolls: the tasty recipe for a tasty and stringy dish

Total time: 60 Min
Difficulty: Low
Serves: 4 people
By Cookist
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Stuffed radicchio rolls are an easy and tasty main course to make, perfect to serve for a dinner with family or friends. The radicchio leaves are first blanched in water, then stuffed with a soft filling based on boiled potatoes and fontina cheese. Finally, they are rolled up and baked in the oven to brown with a sprinkling of grated parmesan cheese. The result is a stringy recipe and with a soft heart which will win over children and adults alike.

Radicchio is a typical winter vegetable. It is characterized by a slightly bitter flavor, enhanced by the sapidity of the internal filling. For this recipe, it is best to select the largest leaves, so that it will be easier to form the rolls. Easy to make, the radicchio rolls can be also made in advance, and then baked only shortly before serving.

Tips for making the Best Radicchio Wraps

The filling can be customized according to your tastes. You can replace the fontina cheese with another stretched curd cheese.

For an even more delicious recipe, you can add crumbled sausage, or crispy bacon cubes.

You can replace the yellow potatoes with sweet potatoes or with pumpkin pulp previously baked in the oven and then mashed.

How to store Stuffed Radicchio Rolls

The radicchio rolls can be stored in the refrigerator, in a special airtight container, for a couple of days. Freezing is not recommended.

Ingredients
red radicchio
1
Potatoes
400 g
fontina cheese
150 g
Grated parmesan cheese
3 tbsp
Nutmeg
a pinch
Extra virgin olive oil
Salt
Pepper

How to make Stuffed Radicchio Rolls

Wash the potatoes and boil them in boiling water for about half an hour.

Once cooked the potatoes, drain them and let them cool slightly.

Peel the potatoes.

Then mash them with a potato masher, collecting the puree in a bowl.

Cut the fontina cheese into cubes and then chop them finely.

Add the grated cheese to the mashed potatoes.

Season with a pinch of pepper and with a pinch of salt and mix well.

Separate the radicchio leaves and wash them thoroughly.

Blanch the radicchio leaves in boiling salted water for just 3 minutes.

Drain the radicchio leaves, spread them out on a cutting board and remove the harder central part.

Take a ball of filling and place it in the center of the leaf.

Fold the edges of the leaves towards the center and roll them up to form a roll. Continue in this way until all the ingredients are used up.

Lightly grease an oven dish.

Arrange the radicchio rolls gradually.

Sprinkle the radicchio rolls with grated parmesan cheese.

Drizzle with another bit of extra virgin olive oil and bake at 180° C (356° F) for about 20 minutes.

After the baking time, take the radicchio rolls out of the oven.

Serve hot and enjoy!

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