Ingredients
- 500 g Potatoes
- 500 g Clean red chicory
- 350 g Pumpkin pulp
- 300 g Roman broccoli
- 2 pcs Eggs
- 1 pc Large leek
- Grated Parmesan
- nutmeg
- Extra virgin olive oil
- salt
- pepper
Boil the peeled potatoes. Slice the pumpkin, spread it on a large aluminum foil, salt it slightly and close the bag. Seal it and bake at 200 ° C for 30 minutes. Divide the Roman broccoli into small florets, boil it in salted boiling water, leaving it al dente.
Clean the leek, cut it lengthwise and separate the sheaths, which you will scald in boiling water for a few minutes. Cut 200 g of radicchio into small pieces. Peel the potatoes and mash them. Cut the pumpkin into small pieces. Mix the potatoes with the pumpkin, the chopped radicchio and the broccoli (dough).
Tie the dough with the eggs, 2 tablespoons of oil and 2 tablespoons of parmesan (or semi-seasoned pecorino), pepper and a grated nutmeg. Mix well. Spread the leek sheaths on a large sheet of parchment paper, greased, forming a rectangle, spread over the vegetable dough molded in the shape of a meatloaf, fold over the leek sheaths and roll it in parchment paper, which you will close candy.
Then roll the meatloaf in aluminum foil to keep it in better shape, place it on a plate and bake it, in a ventilated mode, at 200 ° C for 1 hour and 10 '. Remove from the oven, let it rest for a few minutes, slice it and serve it with the remaining radicchio, seasoned with oil and salt.
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