I got the idea for this recipe when I saw three kinds of radicchio packaged together at the grocery store: a red radicchio of Chioggia (round, cabbage-like, about the size of a grapefruit), a red radicchio of Treviso (oblong, resembles an endive), and a pink radicchio of Verona (loose-leafed, very pretty). The round leaves of the Chioggia are the involtini wraps, the Treviso is chopped together with the Chioggia for the stuffing, and a salad of the Verona radicchio leaves makes for a lovely presentation.
1 radicchio of Chioggia
1 radicchio of Treviso
1 radicchio of Verona
200 grams (about 7 ounces) of Gorgonzola cheese
150 grams (about 1/2 cup) bread crumbs
Peel off several outer leaves of the Chioggia radicchio (and some of the Treviso, too, if you like), carefully as to not break them. Rinse and set aside. Roughly chop the remaining radicchio, both kinds. Heat about 3 tablespoons olive oil in a large pan. Cut the Gorgonzola into small chunks and add it to the oil. When it starts to melt, add the chopped radicchio and cook the mixture for about 3 or 4 minutes, stirring well. If there is a lot of liquid in the pan, drain off some before adding the bread crumbs. If still too liquidy, add more bread crumbs. Salt to taste and mix very well. You want a paste that is not too moist and slightly crumbly. Transfer this mixture to a bowl.
Set water to a low boil in a large saucepan. Fill a second pot or large bowl with cold water and keep nearby. Blanch the wrapping leaves by quickly dipping each leaf in the boiling water then in cold water and placing on a towel. This step is not absolutely necessary, but it does make the leaves easier to fold during the stuffing phase, and the involtini will be moister.
Fill each leaf with a scoop of the stuffing mixture and carefully wrap them closed, securing with toothpicks. If some leaves resist closing, you can bake them opened. Drizzle olive oil over the bottom of a baking pan and lay the wraps inside. Sprinkle some parmigiano cheese on top and bake for 15 minutes at 180° C (375° F) for about 15 minutes. When ready, let the wraps cool slightly and transfer them to a bed of pink Verona radicchio leaves.