Radicchio, walnut and ricotta rolls
Ingredients for 4 people
- 1 head of radicchio
- 50 g walnut kernels
- 100 g ricotta
- Speck (smoked, cured ham)
- extra virgin olive oil
Preparation
- Blanch the radicchio leaves very quickly.
- Chop the walnuts in a mixer and add them to the ricotta, mixing to combine.
- Spread the radicchio leaves and stuff them one by one with a slice of speck and a spoonful of stuffing.
- Roll up the leaves well, arrange them on a baking sheet and pour a drizzle of oil over them.
- Bake for 10-15 minutes at 180-200°C.
