Red in color with white streaks, Radicchio is a variety of chicory, typically winter. Excellent as a food therapy in cases of diabetes, it is purifying and is especially recommended for those with poor digestion. Rich in mineral salts and vitamins with its bitter taste it is very good if cooked on the grill to accompany main courses but even better if raw and crunchy in salads.
Don't store avocado like this: it's dangerous
Red in color with white streaks, the radicchio is a variety of chicory, typically winter. Excellent as a food therapy in cases of diabetes, is purifying and is especially recommended for those who have one bad digestion. Rich in mineral salts and vitamins with its bitter taste it is very good if cooked on the grill to accompany main courses but even better if raw and crunchy in salads.
Typical first course based on this particular vegetable are the radicchio dumplings with walnuts and gorgonzola. We offer you a perhaps more delicious variant:Ingredients for 4 people:
For the crepes
- 150 g flour
- 2 eggs
- 1 / 2lt of milk
- 20 g of butter
For the stuffing
- 2 heads of radicchio
- 300 g of ricotta
- 50g of gorgonzola
- 20g of walnuts
- 3 tablespoons grated Parmesan cheese
- 20g butter
- olive oil
- 1 leek
In a bowl, pour the flour (which you sifted previously) a pinch of salt and, beating with a whisk, dilute the milk, pouring it slowly avoiding the formation of lumps.
In another bowl, beat the eggs and add them to the mixture of flour and milk. Mix well until you get a soft batter. Let it rest at room temperature for at least an hour.
Meanwhile, prepare the filling: wash the radicchio and cut it into strips; finely chop the leek and brown it in a little oil in a pan over medium heat; add the radicchio and leave it stew for at least 10 minutes seasoning with a little salt and pepper.
In a bowl, mix the ricotta and add the Parmesan cheese with a little oil. After mixing everything, add the radicchio and walnuts. Season with salt and mix until you get a homogeneous mixture.
The time has come prepare the buttered crepes a non-stick pan and let it heat for a few moments over medium heat. Once hot, pour a ladle of the batter that you left to rest trying to distribute it over the entire surface.
Cook for a minute, shaking the pan to prevent the crepe from sticking to the bottom. As soon as it is golden, turn it on the other side and when it is cooked, place it delicately on a plate. Continue like this until the batter is finished.
When you have all the crepes ready, preheat the oven to 180 degrees.
Now take one crepe at a time and place a spoonful of the radicchio and ricotta filling you have prepared on the bottom, spreading it slightly from the center. Close the crepe by rolling it up, being careful not to break it.
Now grease a baking sheet and arrange the crepes, sprinkle the diced gorgonzola on top and bake for at least 10 minutes, just enough time to brown the surface of the crepes.
Serve hot finishing with a drizzle of raw oil.
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