Recipe Challenge Judge
- A few leaves of Radicchio
- 100 g shelled pistachios
- 30 g grated Parmigiano cheese
- 1 small cup of hot milk
- smoked salmon, to taste
If you prefer, you can also blanch the radicchio leaves for a few seconds, then dry them and handle them to make the rolls. I haven't blanched them and made the rolls by stuffing the leaves while still raw. The final result was decent, only slightly crispier.
Preheat the oven to 180 C / 350 F / Gas Mark 4.
Blend the pistachios with the grated Parmigiano cheese.
Heat the milk in a small saucepan and add the freshly blended pistachios, stir well until you get a firm cream, add salt if necessary (I didn't add any).
Slightly open the radicchio leaves, spread the pistachio cream, add a slice or two of smoked salmon, seal the leaf for its lengthness and close it with a couple of toothpicks.
Line a baking tray with baking paper, place over it the radicchio on it and bake for about 10 minutes to 180 C / 350 F / Gas Mark 4.