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Radicchio on the table

Radicchio on the table Recipe for 10 persons


600 g potato
3 egg yolks
300 g flour
salt and pepper as needed
100 g cooked spinach
200 g radicchio di Treviso


2 dl fresh cream
100 g grated parmesan cheese
1 dl milk
salt and pepper as needed


Wash the potatoes, boil them in salty water, peel them and mash them until they are smooth and without lumps. Leave to cool down. Season with salt and pepper and nutmeg and add the parmesan cheese. Finally, add the egg yolks and mix gently. Divide the dough in three equal parts, which from now on will be worked separately.
Thicken the first dough, the neutral one, with only 100 g of flour.
Add to the second mixture, which will become green, the spinach pulp, well mashed and well drained and dry, and mix it quickly  with 100 g of flour. Prepare the third mixture with the radicchio pulp, just as  was done with the previous one. Now Prepare  the “gnocchi” with the three different mixtures, and boil them in plenty of salty water. To prepare the sauce just pour milk in a pan, and cream and season with salt and white pepper; drop the drained gnocchi in the pan. Sprinkle the gnocchi with parmesan, finely grated, and sauteè.
Serve in individual dishes. Add leaves of long radicchio as decoration.

Recipe by Aldo Cicognetti

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