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Radicchio dumplings

Chucking away your chicory?

Chicory is used as a special ingredient a lot of the time, so a lot can be leftover if it isn’t used in a large quantity.
Rather than buying more ingredients to make it into something else, use what you have at home and make delicious radicchio dumplings.

The recipe is by Federica Frattini, from Podere San Giuliano, San Lazzaro in Savena. She says ‘Each part of a vegetable can give its best when properly used. Green, 100% vegetable dumplings are the proof’.

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1 H. 0 Min.
Medium
Chefs special

Ingredients

1kg of potatoes
2 heads of radicchio (chicory)
2 zucchini/courgettes
1 eggplant/aubergine
1 bell pepper
1 garlic clove, unpeeled
2 tsp powdered turmeric
1 tsp Thyme
1 tbsp white vinegar
Salt
Pepper
Extra-virgin olive oil

Method

Boil unpeeled potatoes in salted water.

Mash, add salt, turmeric and let cool.

Fill another pot with 1 litre of water and add 1 tbsp white vinegar. Let boil.

Cook the radicchio/chicory leaves for 4 minutes.

Cool in an ice bath to stop cooking and preserve the vibrant colour. Dry by blotting with a paper towel.

Dice the vegetables.

Heat 3 tbsp of extra-virgin olive oil and add thyme and an unpeeled garlic clove.

Start sautéing all of the vegetables one at a time.

Sauté the zucchini
/courgettes.

Sauté the eggplant/aubergine, keeping half of it aside.

Mix the vegetables with the mashed potatoes.

Mix well.

Shape the mixture into balls.

Wash the chicory leaves. Dry them, and wrap them around the dumplings. Place the dumplings on a baking tin with a splash of olive oil. Bake at 170°C for 6 minutes.

Add leftover eggplants to mixer.

Add salt and pepper.

Add olive oil.

Blend until smooth.

Serve dumplings with a splash of eggplant purée and some extra-virgin olive oil.

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