Cheese-Stuffed Leaves of Red Radicchio

Involtini di Radicchio Rosso

Preparation info
  • Serves

    4 to 8

    • Difficulty


Appears in
La Terra Fortunata

By Fred Plotkin

Published 2001

  • About

You may serve this delectable dish that I tried in Pordenone as an appetizer, a side dish to grilled meat, or as a course on its own (and even as a light meal).


  • 16 leaves red radicchio, washed and patted dry
  • 1 pound/450 g young Montasio


Preheat the oven to 400°F/200°C.

Break off the crunchy base of each radicchio leaf and reserve for other cooking uses (such as making broth). Place a stick of cheese at one edge of a leaf and then roll the leaf so that the cheese is entirely enclosed. Stab a toothpick through i