Home » Recipes » STUFFED WITLOF



  •  2 witlof (or use radicchio leaves instead), cored there should be 18 leaves remaining
  • 1 tablespoon oil
  • 1 small red onion, chopped
  • 1 small leak, use white part and finely chop
  • ¼ cup bread crumbs of choice
  • ¼ cup parsley chopped
  • 75 grams blue sheep’s cheese or cheese of choice, roughly chopped


  1.  Heat oil in a frying pan, fry onion and leek till soft add bread crumbs, remove from heat.
  2. Add parsley and cheese. Mix well.
  3. Spoon into leaves and serve.


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