The radicchio rolls with Asiago and speck are great to serve both as an appetizer and as a main course. A quick, simple, and flavorful recipe. From the slightly bitter taste of Treviso radicchio, also known as “spadone”, to the smoked speck in contrast with the sweetness of Asiago D.O.P. cheese. Enjoy them also with some grilled polenta slices.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 9 pieces
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 9 leaves Treviso red radicchio IGP, early (About 130 g)
- 4.5 oz Asiago
- 3.5 oz speck
- as needed extra virgin olive oil
- as needed fine salt
- as needed black pepper
Tools
- Kitchen Scale
- Knife
- Cutting Board
- Pot
- Colander
- Baking Dish
- Brush
Preparation
To prepare the radicchio rolls with Asiago and speck…
First, clean the radicchio, cut off the hard end of the head, gently peel the leaves being careful not to break them, use the larger ones and wash them.
In a pot, heat water to blanch the radicchio. Once it starts to get hot, immerse the leaves letting them blanch for about 1 or 2 minutes so they soften.
Then drain the blanched radicchio leaves in a colander, removing excess water, if you prefer you can also pat them dry with some paper towels, then lay them open on a counter or cutting board.
Stuff each radicchio leaf with a slice of speck and a piece of Asiago D.O.P. cheese, then roll them tightly to form rolls.
Place the rolls in a lightly greased baking dish or on a baking sheet lined with parchment paper. Brush a bit of extra virgin olive oil on each roll and sprinkle a pinch of salt and pepper on top.
Bake in a preheated oven at 350°F in fan mode for about 10 minutes. Serve them hot.
