Stuffed Radicchio Leaves with Orange Fillets

Ingredients

• 300 g fennel (1 large fennel bulb)
• 20 g pistachio kernels (1 tbsp)
• 1 large orange
• 1 tbsp Lemon Juice
• 2 tbsp olive oil
• 1 tsp Honey
• Salt
• Pepper
• 8 radicchio leaves

Instructions

1. 1.

   Wash, trim and halve the fennel; remove the core. Cut the fennel into cubes, setting aside the green parts. Finely chop the pistachios.

2. 2.

   Peel the orange so that all the white pith is removed. Slice the fruit fillets between the membranes, catching the juice. Halve the fillets and mix with the fennel cubes.

3. 3.

   Whisk together the orange and lemon juices with olive oil and honey, seasoning with salt and pepper. Toss the dressing into the fennel mixture.

4. 4.

   Wash the radicchio leaves, dry them, then place a small amount of the prepared filling in the center of each leaf. Roll up, secure with a wooden skewer, and sprinkle with the reserved green fennel pieces.