Radicchio, Red Chicory, is a small endive-shaped from the city of Treviso, Veneto, a region in Northern Italy where the crop originates, is one of the many vegetables available in Autumn and Winter. For this recipe, we used the Radicchio Precoce you can see in the photo below, which has wider leaves and a more intense taste.
These healty, light rolls are perfect as an appetizer or even as a side-dish, paired with some griddled chicken breast.
Radicchio is particularly rich in antioxidants and vitamins (A, B1 and B2), full of fibers, low in calories, and absolutely delicious. Could we ask for more?
Serves: 2 | Preparation time: 10 mins | Cooking time: 15 mins
- Radicchio – Red Chicory: 1 head
- Gorgonzola cheese: 100 g
- Walnuts, chopped: 70 g
- Ham: 10 slices
- Extra virgin olive oil: to taste
Pre-heat the oven to 180°C.
Rinse the Radicchio and pick the nicest outer leaves.
Heat up some water in a pot, blanch the leaves one by one, keeping them in the water not more than 15 seconds each.
Tip: it’s important not to overcook the leaves since it will also bake in the oven later on. Carefully dry the leaves with a kitchen cloth.
Gently chop the gorgonzola in little pieces, then roughly chop finely the walnuts; combine the two ingredients in a bowl.
Place a slice of ham in each leaf, a spoonful of chopped walnuts and gorgonzola mixture. Roll up the leaf and use a toothpick to keep it closed.
Place the rolls on a baking tray lined with baking paper, drizzle some oil on top and bake them to 180°C / 350 F/ Mark Gas 4 for about 10 minutes.