Radicchio Cannelloni

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This is change-of-pace pasta, and particularly casual to assemble with an other brace of hands successful the kitchen. The bitterness of the radicchio plays nicely against the nutty sweetness of the fontina food inside. Coating the cannelloni with a bladed furniture of crème fraîche keeps the pasta moist nether the broiler and cuts down connected the wide cooking time.

The look calls for caller sheets of pasta dough. We recovered that they travel successful a assortment of widths, depending connected wherever you get them. Six oregon 7 inches is perfect (available astatine Vace successful the District and successful Bethesda). The Italian Store locations successful Arlington merchantability 15-by-11-inch sheets that you could chopped successful half. But adjacent 4-inch-wide sheets (sold successful market stores) tin enactment here; the smaller size volition output cannelloni that don't person to beryllium chopped successful 2 for serving.

Serve with your favourite greenish rootlike oregon a premix of lukewarm roasted reddish peppers.

Ingredients

  • Kosher salt
  • 9 ounces caller pasta sheets, preferably 6 oregon 7 inches wide (see headnote)
  • 2 tablespoons grapeseed oregon canola oil
  • 1 tablespoonful unsalted butter
  • 1 mean shallot
  • 2 mean heads radicchio (about 14 ounces total)
  • 5 ounces crushed chickenhearted (white oregon acheronian meat)
  • 2 tablespoons blistery water
  • Freshly crushed achromatic pepper
  • One six-ounce artifact fontina cheese
  • 1/2 cupful crème fraîche oregon labneh (may substitute a achromatic bechamel sauce)
  • 3 tablespoons freshly grated Parmigiano-Reggiano cheese, oregon much arsenic needed

Nutritional Facts

Per serving (using creme fraiche)

  • Calories

    320

  • Fat

    21 g

  • Saturated Fat

    10 g

  • Carbohydrates

    19 g

  • Sodium

    310 mg

  • Cholesterol

    85 mg

  • Protein

    14 g

  • Fiber

    1 g

  • Sugar

    1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Italian Cooking School: Pasta," from the Silver Spoon Kitchen (Phaidon, 2015).

Tested by Bonnie S. Benwick.

Published October 18, 2015

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Updated March 15, 2026

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