Radicchio roses, this is the cutest tasty dish that I could create to show off the beautiful Radichio. It is rather healthy and contains olive oil as the only fat source. The leaves provide a good source of fibre.
The Radicchio roses dish was created, to serve as a starter or canapés. Radicchio roses are neutral and go well with any main meals or wines.
Radicchio 200g (1 head)
Potatoes 600g (5 or 6 large ones)
Spinach 300g (3-4 bunches)
Blue cheese (100g-150g)
Rainbow peppercorn (Half a teaspoon)
Gold peppercorn (a pinch)
Gold Himalayan salt (a pinch)
- Peel Potatoes and boil till soft and crumbly.
- Mash Potatoes with ground rainbow peppercorn and gold salt.
- Mashed potatoes should be set aside.
- Take spinach leaves off stalk and rinse.
- Put spinach into a pot and pour boiling water, until immersed.
- Leaves should be wilted without needing to boil.
- Chop wilted spinach leaves and add to potatoes
- Dice blue cheese and add to potatoes.
- Mix all ingredients by hand (use some nitrile gloves. Nitrile gloves warm up in the potatoes, semi-melting the cheese and giving an even mixture.)
- Separate Radicchio leaves, rinse and cut each leaf in half
- Line cupcake tray with foil and fill with potato mix
- Stick leaf halves into the sides around the potato mix to create a flower.
- Drizzle lightly with olive oil
- Preheat oven to 160 degrees
- Bake for 15-20 minutes being careful not to burn the radicchio roses (the leaves are sensitive)
- The dish is ready when the leaves turn golden brown.
- Sprinkle Radicchio roses with gold salt
- Sprinkle your Radicchio roses with gold pepper
- Serve Radicchio roses immediately as they cool down very quicklyThe Radicchio used here was purchased from Turnips at Borough market
When searching for good quality vegetables and fruits, I highly recommend trying Turnips. They have attractive delicious veggies that make you want to eat healthy. I personally eat with my eyes as well as stomach, so find this helpful for motivation.