Radicchio, bean, and almond rolls
Instructions
Blanch the radicchio leaves in boiling salted water for a few seconds; they just need to soften. Drain them and let them dry completely.
Finely chop the shallot and crush the garlic, then transfer them to a skillet with 2–3 tablespoons of oil; after a few minutes, add the capers, finely chopped olives, and nori seaweed.
Let the flavors meld for a few minutes, then add the well-drained beans, season with salt and pepper, and cook for about 5 minutes.
Remove the garlic and blend half of the mixture; now add 2–3 tablespoons of breadcrumbs, or enough to achieve a soft but easily manageable mixture.
Take the radicchio leaves and stuff them with a level tablespoon of the mixture; roll the leaves into rolls and transfer them to a baking sheet lined with parchment paper.
Coarsely chop the almonds and sprinkle them over the rolls; drizzle with a little oil and rosemary, then bake in a preheated oven at 180°C for about 15–20 minutes.
