Recipes from Italy · by Silvana Nava★ 5.0 (1)
Stuffed Radicchio Leaves with Mascarpone
NUTRITION · PER SERVING15M COOK
CAL 16%·PRO 26%
CARBS 40G49% OF CAL
17G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 14G38% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Raw radicchio leaves filled with creamy mascarpone, anchovies, and caperberries. A classic Italian antipasto that is quick, elegant, and slightly bitter-savory.
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Nutrition & ingredients
Ingredients
serves 6- 12 radicchio (leaves)
- 150 g mascarpone cheese (¾ cup)
- 4 anchovy fillets ( in oil)
- 25 g caperberries (pickled, 0.8 oz + more for decoration)
At a glance
PER SERVING · TIME 15M
CAL 16%·PRO 26%
CARBS 40G49% OF CAL
17G FIBER0G ADDED0G INTRINSIC18G OTHER5G TOTAL SUGAR
FAT 14G38% OF CAL
9G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 211mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2696mg
- Calcium
- 290mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 211MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.