Crocchette di Patate, Piselli e gli Spinace

(Potato, Pea and Spinach Croquettes - Wrapped in Radicchio Leaves)


8 Med. Potatoes - red, white and Yukon Gold - any mix
1 1/2 Cups Peas - frozen
2 Cups Spinach - frozen & already chopped
2 Lg. Eggs - whites only
1 Lg. Egg - whole egg
1/2 Cup Parmesan cheese
1/4 Cup Olive oil - Extra virgin
12-24 Lg. Radicchio di Treviso leaves (See note below)
1/2 Cup Olive oil - Extra virgin (for baking)
Q.B.    Salt and Pepper 

Preparing the Dish

Note: The above ingredients will make enough to stuff 12 or 24 radicchio leaves.  If only 12 are needed, the remaining potato mix is excellent baked as is.  A few strips of pancetta over the top of this will make it even tastier.

If Radicchio di Treviso is not available, use the round head radicchio. these leaves are smaller and the number will have to be adjusted accordingly.

Boil the potatoes whole.  Remove from the heat when they are al dente.  Peel as soon as they can be handled and replace in the water until ready for use.

Thaw the spinach in the microwave, using only 2-3 tablespoons of water.  Once thawed, squeeze as much water from the spinach as possible.  Chop the resultant ball of spinach into small pieces.  

Thaw the peas, and drain.  

Cut all the potatoes into 1/2 inch or smaller pieces. 

Put the potatoes, spinach, peas, egg whites, whole egg, Parmesan cheese, and the 1/4 cup of olive oil into a large mixing bowl.  Mix all the ingredients thoroughly.  Allow to stand for 10-15 minutes.  

Meanwhile, boil an amount of water sufficient to cook the radicchio leaves for 1 minute.  The leaves will loose their beautiful red color during this process, but that is normal.  Remove from the heat, remove the leaves from the water with tongs, and place on paper towels to dry.

Now lay a leaf on a flat surface. Take a heaping tablespoon of the potato mixture and place on a leaf.  Roll the leaf up like a cigar.  Carefully place this in a casserole pan to which 1/2  of the remaining oil has been added.  Do the same with the remaining leaves.  Drizzle them with the remaining oil.

Bake the radicchio wrapped croquettes in a 375 F. oven for 30-35  minutes.  Serve hot, either alone or as an accompaniment to a meat or poultry dish.

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Last updated on:01/29/02 01:28:35 PM