If you are looking for a whole family kitchen experience we have a great idea for you. Bring your family together and enjoy chatting while dicing up ingredients, sautéing, and gently stirring.
These radicchio wraps with couscous, walnuts and Taleggio cheese will be a blast…and when you get to do the eating part it will be just as fun! These wraps are fun. They are bright, fresh, and the flavors are amazing. The Taleggio cheese will melt in your mouth while the walnuts will add a touch of crunchiness.
So bring your couscous and your beautiful purple radicchio, add to the kitchen counter some walnuts and the excellent Taleggio cheese and get ready to play and taste!
Recipe by Giallo Zafferano’ Simona Novarini
Ingredients for 6 rolls:
- 100ml of vegetable stock
- 100 grams of Martino’s whole couscous
- 120 grams of Taleggio cheese
- 35 grams of walnuts
- 6 radicchio leaves
- 3 tablespoons of breadcrumbs
- 15 grams of grated Parmesan cheese
- Extra virgin olive oil as needed
Hydrate the couscous
In a non-stick pan pour 100 ml of vegetable stock and bring to a simmer. When simmering turn off the heat and pour 100 grams of Martino Couscous.
Make sure to cover with the pan with a lid and let it sit for 4-5 minutes until the couscous has absorbed all the vegetable stock and has become fluffy.
When ready, season with extra virgin olive oil and fluff the couscous with the help of a fork. This will remove any lumps and separate the delicate grains without crushing them to give the couscous a light texture.
Prepare the radicchio leaves
Cut of 6 leaves from a radicchio and wash them thoroughly. In a pan add water and salt and let it boil. When the water is boiling, toss the radicchio leaves inside just for a few seconds. Be careful do not let them boil too much as they will lose both the taste and their crunchiness.
Prepare the couscous mixture
To begin with, cut the Taleggio cheese into small pieces and chop the walnuts coarsely. Next, pour the couscous into a mixing bowl. Add the Taleggio and the walnuts and mix all the ingredients together.
The Taleggio cheese shares the pungent aroma of the classic Italian Fontina. However the flavors are stronger and the body melts easily, making it great for warm dishes like this one.
You are now ready to prepare the wraps.
On a place or a cutting board lay one radicchio leaf at a time. Use a spoon to add the couscous mixture in the widest part of the leaf. Make sure to not overfill your leaves. When ready roll the leaves to wrap the mixture inside and fold the sides so that the mixture won’t fall out of the leaves.
Place your rolls in a porcelain baking pan side by side. Sprinkle with breadcrumbs, grated Parmesan cheese and drizzle extra virgin olive oil on top of the wraps. Now place the baking pan into a preheated oven for 10-12 minutes at 180°C.
Serve your radicchio wraps with couscous warm accompanied with homemade bread.
Remember: the radicchio has high amounts of antioxidants and plant phytonutrients. It is low in calories and is free of fats and cholesterol. Radicchio is a good source of selenium, phosphorus, potassium, calcium, B-vitamins, vitamin A, vitamin C, vitamin K, vitamin E, and folate.
This pick up and eat appetizer is great for utensil-free dining! The bright purple color of the radicchio cups contrasted against the light color of the couscous. Delicious finger food for the whole family. Very healthy and light. You will for sure enjoy cooking it and eating it as well. And if you do so, don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
The recipe is easy to make and will be a blast for the whole family to cook it together. It combines the tender leaves of the Radicchio with the melting Taleggio cheese and its pungent aroma while the mild couscous balances the flavors. Marvelous! Try it out and don’t forget to leave a comment to tell us all about it.
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