Stuffed Radicchio Rolls Recipe

This recipe is a vegetarian twist on traditional stuffed radicchio rolls. The prep-time for the dough is about 10 minutes, and you can make this with either store bought or homemade pizza dough. There are plenty of variations to try out in your kitchen!

Radicchio is a type of chicory that is typically eaten raw. It has a bitter taste, which makes it an excellent addition to salads and sandwiches.

Stuffed Radicchio Rolls Recipe

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Stuffed radicchio rolls are a simple and delicious main dish, ideal for a supper with family or friends. Radicchio leaves are blanched in water before being filled with a soft mixture made with cooked potatoes and fontina cheese. Finally, they’re folded up and cooked with a dusting of grated parmesan cheese to brown. The end result is a stringy recipe with a soft center that will appeal to both youngsters and adults.

Radicchio is a common winter green. It has a somewhat bitter taste that is accentuated by the sapidity of the interior filling. It is advisable to use the biggest leaves for this recipe so that the rolls may be formed more easily. The radicchio rolls are simple to prepare and may be made ahead of time and baked just before serving.

Radicchio Wraps: How to Make the Best

The filling may be tailored to your preferences. You may use another stretched curd cheese for the fontina.

Add crumbled sausage or crispy bacon pieces to make the dish even more delectable.

Sweet potatoes or pumpkin pulp roasted in the oven and then mashed may be used in lieu of yellow potatoes.

Stuffed Radicchio Rolls: How to Store Them

The radicchio rolls may be kept in the refrigerator for a couple of days in an airtight container. Freezing isn’t a good idea.

Stuffed Radicchio Rolls Recipe

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Step 1

Step 1

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Wash the potatoes and cook them for approximately half an hour in boiling water.

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Step 2

Step 2

Wash the potatoes and cook them for approximately half an hour in boiling water.

Drain the potatoes once they’ve been cooked and set them to cool somewhat.

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Step 3

Step 3

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Potatoes should be peeled.

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Step 4

Step 4

Drain the potatoes once they’ve been cooked and set them to cool somewhat.

Then, using a potato masher, mash them until smooth, collecting the purée in a bowl.

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Step 5

Step 5

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Fontina cheese should be cut into pieces and then coarsely chopped.

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Step 6

Step 6

Potatoes should be peeled.

Toss the mashed potatoes with the grated cheese.

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Step 7

Step 7

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Mix thoroughly after seasoning with a touch of pepper and a bit of salt.

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Step 8

Step 8

Then, using a potato masher, mash them until smooth, collecting the purée in a bowl.

Separate the radicchio leaves and carefully wash them.

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Step 9

Step 9

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

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Step 10

Step 10

Fontina cheese should be cut into pieces and then coarsely chopped.

Drain the radicchio leaves and lay them out on a chopping board, removing the tougher center.

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Step 11

Step 11

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Place a little ball of filling in the middle of the leaf.

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Step 12

Step 12

Toss the mashed potatoes with the grated cheese.

To make a roll, fold the edges of the leaves towards the center and wrap them up. Carry on in this manner until all of the components have been utilized.

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Step 13

Step 13

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Grease an oven dish lightly.

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Step 14

Step 14

Mix thoroughly after seasoning with a touch of pepper and a bit of salt.

Gradually arrange the radicchio rolls.

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Step 15

Step 15

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Grate the parmesan cheese over the radicchio rolls.

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Step 16

Step 16

Separate the radicchio leaves and carefully wash them.

Drizzle with a little more extra virgin olive oil and bake for around 20 minutes at 180° C (356° F).

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Step 17

Step 17

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Remove the radicchio rolls from the oven when the baking time has passed.

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Step 18

Step 18

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

Serve immediately and enjoy!

  • grilled radicchio
  • radicchio lettuce
  • radicchio salad