Radicchio Rolls With Ricotta and Walnuts

Name: Radicchio Rolls With Ricotta and Walnuts
Cook time: 20 min
Total time: 30 min
Yield: Serves four
Ingredients: 10 to 12 radicchio leaves; 2/3 cup fresh ricotta cheese; 24 walnut halves (12 walnuts, shelled), chopped; 1 egg yolk; 1/3 cup freshly grated Parmesan (1 1/2 ounces); Salt; freshly ground pepper; 1 tablespoon extra virgin olive oil

By Martha Rose Shulman

Updated May 29, 2024

Radicchio Rolls With Ricotta and Walnuts — Andrew Scrivani for The New York Times

Total Time: 30 minutes
Cook Time: 20 minutes
Rating: 4(52)
Comments: Read comments

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.

Featured in: Just Dont Call Them Weeds

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Ingredients

Yield:Serves four

10 to 12radicchio leaves
⅔cup fresh ricotta cheese
24walnut halves (12 walnuts, shelled), chopped
1egg yolk
⅓cup freshly grated Parmesan (1½ ounces)
Salt
freshly ground pepper
1tablespoon extra virgin olive oil

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
Blend together the ricotta, the egg yolk, and ¼ 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.
Step 3
Bake 20 minutes. Remove from the oven, sprinkle with the remaining Parmesan and serve.

Tip

Advance preparation: You can make this through step 2 up to a day ahead and keep in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.