RADICCHIO ROLLS WITH RICOTTA AND WALNUTS
Radicchio leaves are sturdy enough to stand up to blanching and filling, but use caution: they are still more delicate than, say, cabbage leaves. Their bitter flavor makes a nice contrast to this nutty ricotta filling.
Provided by Martha Rose Shulman
Categories easy, quick, side dish
Time 30m
Yield Serves four
Number Of Ingredients 8
Steps:
- 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.
- 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.
- Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 19 grams, Carbohydrate 6 grams, Fat 28 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 244 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
