Radicchio dumplings with chickpea purée

Lucia Calafiore

Chef Lucia Calafiore

Chef Lucia Calafiore


Ingredients for 4 people

  • 12 radicchio di chioggia leaves
  • 300g desalted codfish
  • 100g multi-cereal bread
  • 50g dried blueberries
  • 50 ml. white wine

For the purée:

  • 100g dried chickpeas
  • 200 ml. white wine, 200 ml. water
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon of butter
  • 1 bag of saffron
  • 6 sprigs of rosemary (4 for decoration)
  • pepper corns and salt


Soak the chickpeas.

Prepare the purée by placing all the ingredients in a saucepan; when it is cooked, blend with an immersion blender and add the saffron and salt to taste.

Soften the dried blueberries in wine.

Lightly steam the radicchio leaves, blast chill and let them dry.

Prepare the stuffing coarsely chopping the codfish and the bread, then add the soaked blueberries without draining them and mix well; if too dry, add a bit of white wine.

Spread the radicchio leaves and place two tablespoons of stuffing on them; close and place in a baking pan, bake on combined cycle at 180° – 30% moisture for 15’.

Spread a little purée on the plate, place the dumplings on top, garnish with sprigs of rosemary and a little olive oil.

Solutions used

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Radicchio dumplings with chickpea purée 2016-10-23T08:22:21+02:00 Electrolux Professional