Recipe provided by: Chef Walter Potenza
Passion and knowledge should be Walter Potenza’s middle names. His restaurants are quite possibly the most authentic in New England. He is as much a historian as he is a chef. His attention to details and devotion to history gives his customers a delicious taste of the True Italy and the gastronomic treasures of the land.
1 large head of Royal Rose Radicchio
1/2 cup dried figs, diced
1/2 cup chopped walnuts
1/4 cup granulated sugar
1 teaspoons ground cinnamon
1 cup raisins
1/2 cup apples, small dice
1/2 cup fresh pears, small dice
1/4 cup cherry preserves
1 cup red wine or pomegranate juice
12 fresh chives
3 tablespoons balsamic vinegar syrup
Remove core from radicchio. Remove 8 large leaves and arrange on a platter. The leaves will hold the filling and will be tied to create individual appetizers resembling long cigars.
Place the figs in a small stockpot and add enough wine to just cover.
Bring it to a simmer over medium heat and simmer uncovered, stirring occasionally with a wooden spoon, for approximately 10 minutes until plump. Set aside. Cool.
In a medium size bowl combine wine, preserves, sugar and cinnamon, stir well. Add apples, pears, walnuts, raisins and the figs along with its liquid.
Allow to marinate for 3 hours. Remove fruit from marinade and reserve the liquid for other use.
Position each radicchio leaf in the palm of your hand. Place fruit in the center, about 1 tablespoon and set aside. Continue procedure until all radicchio leaves and filling have been used.
Roll each leaf making certain that the fruit-filling remains inside. Tie with two chives and secure well. Set aside on a serving platter.
Drizzle with balsamic vinegar syrup and serve.