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Stuffed Radicchio Leaves with Mascarpone
Stuffed radicchio leaves is a delicious Italian antipasto, easy and very quick to make. Fresh and appetizing, you can serve it as finger food during an aperitivo or as an entrée for lunch and dinner.Radicchio is a type of lettuce with red leaves, excellent both raw and cooked. The peculiarity of this vegetable is that it has a slightly bitter taste, especially when cooked.
Ingredients
- 12 radicchio leaves
- 150 g mascarpone cheese ¾ cup
- 4 anchovy fillets in oil
- 25 g caperberries pickled, 0.8 oz + more for decoration
Instructions
- Pick out the nicest radicchio leaves, preferably all the same size. Wash and dry them. Then set them aside to dry well in a kitchen towel.
- Prepare the cream. In an electric mixer, put the anchovy fillets and the capers. Chop them coarsely. It's not necessary to reduce them to a cream.
- In a bowl, put the mascarpone cheese at room temperature. Mix well so that it becomes creamy. Add the chopped anchovies and capers to the mascarpone and mix well.
- Take the radicchio leaves and stuff them with the cheese cream.
- Arrange the leaves on a plate and decorate with a whole caper. Here is your delicious antipasto: Barchette di Radicchio!
Nutrition
Serving: 100gCalories: 117kcalCarbohydrates: 1gProtein: 2gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gCholesterol: 27mgSodium: 132mgPotassium: 18mgFiber: 0.2gSugar: 0.03gVitamin A: 358IUVitamin C: 0.3mgCalcium: 41mgIron: 0.2mg
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