Recipe: Radicchio Cannelloni

9 ounces fresh pasta sheets, preferably 6 or 7 inches wide

2 tablespoons grapeseed or canola oil

1 tablespoon unsalted butter

1 medium shallot

2 medium heads radicchio (about 14 ounces)

5 ounces ground chicken (white or dark meat)

2 tablespoons hot water

Freshly ground black pepper

6-ounce block Fontina cheese

½ cup crème fraîche or labneh (may substitute a white bechamel sauce)

3 tablespoons freshly grated Parmigiano-Reggiano cheese, or more as needed

Kosher salt

Bring a large pot of salted water to a boil over high heat. Lay a large sheet of parchment paper on a clean work surface. Cut the pasta sheets into 8 squares of equal size. Heat the oil and the butter in a large skillet or saute pan over medium heat. Mince the shallot. Core the radicchio and remove any torn/worn outer leaves; coarsely chop the rest.

Add the shallot to the pan, stirring to coat, then add the ground chicken, in pinches, and the hot water. Season lightly with salt and pepper. Cook for 5 minutes, stirring until the chicken loses its raw look. Stir in the radicchio; cook for 10 minutes, stirring occasionally, until the radicchio has cooked down and the released moisture has evaporated in the pan. Taste; season lightly with salt and/or pepper as needed.

While the radicchio mixture is cooking, add the pasta squares to the boiling pot, two or three at a time. Cook for a few minutes; as soon as they rise to the top, use a Chinese skimmer or coated tongs to transfer them to the parchment and lay them flat. Use a cheese planer or sharp knife to cut cheese into thin pieces.

Position an oven rack 4 to 6 inches from broiler and preheat. Line a rimmed baking sheet with foil, then spread all but 2 tablespoons of the crème fraîche or labneh evenly over the center of the foil.

Divide the fontina pieces among the cooked pasta squares, concentrating the cheese down one side of each about an inch from the edge. Spoon equal amounts of the radicchio onto the cheese and roll into a loose cylinder. Place them on the crème fraîche; smear remaining sauce over each cannelloni and gently turn to coat, making sure the seams are down. Sprinkle with the Parmigiano-Reggiano. Broil for about 3 minutes, watching closely, just until the cheese is browned on top. You may wish to cut each cannelloni into two equal pieces before serving. Divide among individual plates; serve right away. Serves 8

Adapted from "Italian Cooking School: Pasta," from the Silver Spoon Kitchen (Phaidon, 2015).

Nutrition | Per serving (using creme fraiche): 320 calories, 14 g protein, 19 g carbohydrates, 21 g fat, 10 g saturated fat, 85 mg cholesterol, 310 mg sodium, 1 g dietary fiber, 1 g sugar.