Radicchio walnut rolls
Radicchio walnut rolls make a brilliant autumn and winter antipasto. And the rich cheese and crunchy nuts suit the bitter leaves perfectly.
Cabbage rolls can be prepared in lots of different ways using lots of different ingredients. This starter recipe uses the bitter radicchio leaves in combination with the three cheeses that are also used for pasta filling.
Ingredients
8 radicchio leaves
50 g gorgonzola
50 g parmesan
100 g fresh ricotta
1 egg yolk
50 g shelled walnuts
Olive oil, salt and pepper
Preparation
In order to make these radicchio walnut rolls start by bringing a saucepan full of salted water to the boil.
Blanch each radicchio leave in boiling water for about 30 seconds
Place the leaves on a tea towel to dry
Grate parmesan and gorgonzola
Mix with ricotta and egg yolk.
Stir in chopped walnuts, salt and pepper.
And place a spoonful of the mixture on each radicchio leaf.
Roll the leaves up and place them in a greased ovenproof dish.
Bake at 180 C / 350 F for 15 minutes.
Other recipes like radicchio walnut rolls
Bitter radicchio leaves filled with creamy cheese.
Yummy! :)
Thank you.
Ha, Ha I literally said this outloud when I pulled this up directed at you Mette, “WHERE DO YOU FIND THESE RECIPES?!” …sorry I didn’t mean to yell. I’m not a radiccio fan per se but I would absolutely try this! Copying another one! I’m going to have make a Mette Recipe folder…thank you! :)
I’m glad if I can tempt you into trying something new.