Directions

Warm the olive oil in a large, deep frying pan placed over medium heat. Add the shallots and stir to coat them with the oil. Sauté, stirring from time to time, for 7 to 8 minutes, or until the shallots are soft and translucent but not browned. Add the radicchio and sprinkle with 1 tsp salt and a generous grind of pepper. Cover the pan, raise the heat to medium-high, and cook the radicchio for about 8 minutes, or until wilted. Uncover the pan and use tongs to toss the radicchio. Cook for another minute or two, or until the radicchio is purple-brown, wilted, and just tender. Remove from the heat and let the radicchio cool to room temperature in the pan. Remove a handful of the radicchio and set it aside to garnish the cannelloni.

In a large bowl, work the ricotta with a fork until it is creamy. Fold in the mozzarella. Add the radicchio in the frying pan to the cheese mixture and fold to distribute evenly.

Spread a clean tablecloth or several clean dish/tea towels on a clean, flat surface near the stove. Have ready the uncooked pasta, the béchamel, and the radicchio-cheese filling. Place a large bowl filled with ice water near the stove for briefly immersing the cooked lasagne noodles to remove excess starch.

Heat the oven to 375°F/190°C/gas 5. Lightly coat two 8-by-12-in/20-by-30.5-cm baking dishes with the butter.

Bring a large pot of water to a rolling boil and salt generously. Carefully drop in 4 or 5 lasagna noodles, taking care not to crowd the pot. Boil the pasta for about 1 minute; fresh pasta cooks quickly and the lasagna noodles should be slightly underdone. Use a large skimmer to remove the lasagna noodles from the pot and gently immerse them in the bowl of ice water. Use the skimmer to remove the noodles; let them drip and then spread them out on the tablecloth. Continue to cook, cool, and spread out the lasagna noodles until you have cooked and cooled all of them.

Spread a thick layer of béchamel sauce (about 3/4 cup/180 ml per dish) in the bottom of each prepared baking dish.

Place a lasagna rectangle on a clean work surface. Spoon about 2 tbsp of the radicchio-cheese filling onto the center, and spread it out with the back of the spoon, leaving a border all around. Roll up the pasta rectangle, cigar style, and place it, seam-side down, in one of the prepared baking dishes. Continue to fill and roll the cannelloni, arranging 10 cannelloni in each dish.

Divide the remaining béchamel between the 2 baking dishes, spreading it over the filled cannelloni. Strew a little of the reserved radicchio over the top in uneven clumps. Sprinkle the Parmigiano cheese and then the walnuts (if using) over the cannelloni. Cover the dishes with aluminum foil.

Bake for 15 minutes. Uncover and bake for an additional 20 minutes, or until the cheese and béchamel sauce are bubbly and the top is golden brown. Serve the cannelloni piping hot from the oven.

Simplify: The radicchio filling may be made in advance and refrigerated for up to 3 days. Store-bought dried cannelloni or dried lasagna noodles may be substituted for the fresh ones. Follow the manufacturer's instructions for cooking.

If you do not want to make homemade pasta dough and stretch it into sheets, you can substitute store-bought fresh egg pasta sheets, available at gourmet food shops, Italian food stores, and well-stocked supermarkets, and cut them into lasagna noodles. 

Directions

Make the sauce: In a medium heavy-bottomed saucepan set over medium heat, combine the berries, vinegar, water, brown sugar, red pepper flakes and a pinch of salt. When they begin to boil, reduce the heat to a simmer. Simmer, uncovered, stirring often to keep the berries from sticking to the bottom and burning; about 30 minutes. The juices will thicken slightly, add 1 tablespoon butter, stirring until incorporated. Remove the pan from the heat and allow to cool.

Strain pulp through sieve to remove seeds, being sure to rub all the berry pulp you can through the mesh. Discarding solids. Set aside.

Brown the guanciale: Toss the guanciale pieces into a cold cast iron skillet. Turn the heat to medium and cook, undisturbed until the gaunciale browns some. Shake the skillet and continue to cook until the pieces are crispy all over. Use a slotted spoon and transfer the guanciale to a paper towel lined plate. Pour off all but about 1 tablespoon of the fat. Reserving the skillet for the scallops.

Make the risotto: Place a large saucepan over medium heat, add 1 tablespon olive oil and the shallots. Cook and stirring often until soft, about 3 minutes. Add the mushrooms and cook until the mushrooms release their liquid and are lightly browned, about 5 minutes. Season to taste with salt and pepper.

Add the rice and stir until the grains are well-coated and opaque, 1 to 2 minutes.. Stir in the wine and cook for 1 minute to evaporate the alcohol. Pour in 1 cup of warm broth. Stir with a wooden spoon until the rice has absorbed all the liquid, then add another 1 cup. Keep stirring while adding the broth a cup at a time, allowing the rice to mostly absorb the liquid before adding more. You may not need all of the broth. Taste the risotto and adjust seasoning; it should be slightly firm but tender and creamy. Stir in the parsley, butter, and cheese.

Sear the scallops: Season the scallops generously with salt and pepper. Place a the skillet containing the remaining 1 tablespoon guanciale fat over medium heat. When the fat is hot, add the scallops, and sear for 2 minutes, without moving them around. When the bottoms of the scallops look nicely browned, turn them over and sear the other side for 1 minute. Using tongs, carefully transfer the scallops to a platter lined with paper towels to blot some of the oil.

To serve: Mound the risotto in the center of each of 4 plates, set 1 scallops on top. Dot the blackberry sauce on the center of each scallop and drizzle more around the plate to taste. Garnish with guanciale and parsley. Serve warm. You may alternatively arrange the ingredients on a serving platter and let guests help themselves.