Radicchio is a vegetable often underestimated, perhaps because of its slightly bitter taste, which is why most people tend to consume it rarely and mostly raw in salads! However, radicchio is a vegetable rich in antioxidants with an excellent digestibility profile, and thanks to the presence of water and fiber, it also has a low-calorie intake. I love to enjoy it in winter salads, but I often add it to my main courses like couscous with pumpkin, radicchio, and almonds and calamarata with radicchio pesto, or create tasty main courses like the rolls with pumpkin, ricotta, and anchovies, to name a few! In a similar vein to the latter recipe, I wanted to speed up the process by eliminating the cooking step of the pumpkin and adding delicious anchovies in oil rolled with pistachios! A finger-licking delight! They can also transform into a perfect finger food appetizer for an informal buffet or among the entrées!
Are you running out of ideas to use this vegetable? Try experimenting with the recipes below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 12 rolls
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients
- 12 leaves red radicchio from Treviso IGP, tardivo
- 10.6 oz ricotta
- 1 egg
- 12 fillets anchovies in oil (rolled with pistachio or even simple)
- 3 tablespoons Sicilian pecorino (grated)
- 1 teaspoon nutmeg
- 1 tablespoon lemon zest (or citron)
- 2 tablespoons extra virgin olive oil (+ as needed to brush)
- as needed salt
- as needed pepper
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, and it won’t cost you anything extra!
- 1 Pot
- 1 Tongs
- Paper towel
- 1 Mixing bowl
- 1 Spoon
- 1 Knife
- 1 Baking dish
Steps
Take 12 large and intact leaves from your radicchio, among the outermost ones, and rinse each one thoroughly under running water, being careful not to break them.
Blanch a few leaves at a time in slightly salted hot water for 1′-2′ max, no longer.
Drain them with the help of kitchen tongs and let them dry by gently patting them with paper towels.
Let them cool down by setting aside.
Meanwhile, in a large bowl, mix the previously drained ricotta with the egg, nutmeg, and a pinch of salt and pepper to taste.
Finely chop the lemon zest, I used a citron.
Add it to the mixture and mix well.
Finish by incorporating a tablespoon of grated pecorino and mix again.
Now, on a cutting board, spread each radicchio leaf by expanding it with your fingers without adding extra salt.
Place a spoonful of filling on the widest part of the leaf.
Add a rolled anchovy with pistachio inside.
Fold them over themselves, starting from the outermost edge.
Then seal with the side edges.
Roll them well and repeat the operation until all the ingredients are used up.
As you go, place the rolls in a well-greased baking dish, drizzle with a little oil on top.
Bake the radicchio rolls at 350°F for about 25′-30′ or until fully golden.
Take them out of the oven and serve them warm or cold; they will still be delicious.
And voilà… the quick radicchio rolls with ricotta and anchovies are ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
👉You can store the radicchio rolls in the fridge in a proper container for refrigeration for 1-2 days. Freezing is not recommended.
🔵The anchovies rolled with pistachios are a local product purchased during a trip to the Palermo area. As it is a niche product, it is recommended to buy simple anchovy fillets in oil and add the pistachios separately.
🔵For a vegetarian version, you can replace the anchovies, which usually add a touch of extra flavor, with a handful of sun-dried tomatoes in oil, well-drained and finely chopped, also very savory and perfect for this type of preparation.
FAQ (Questions and Answers)
What can I use instead of radicchio?
Any leafy vegetable will do to replace radicchio if you don’t like the bitter aftertaste. Feel free to use cabbage, savoy cabbage, or even lettuce, always previously blanched.
