Recipe Pistachio and Smoked Salmon Stuffed Radicchio Leaves

[MypinchofItaly]

• A few leaves of Radicchio
• 100 g shelled pistachios
• 30 g grated Parmigiano cheese
• 1 small cup of hot milk
• smoked salmon, to taste

Method

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.