Radicchio Pie – Torta salata al radicchio
Radicchio is a leaf chicory, a winter vegetable with white-veined red leaves. It has a bitter flavor depending on the variety. The most famous types are Trevisano (from Treviso), Veronese (from Verona) and Chioggia.
Radicchio trevisano is the most bitter variety, the best to use for risotto with radicchio. For this recipe I prefer the milder type which is common in the US.
The radicchio pie can be served as an appetizer or as a main course.
Ingredients:
1 lb. radicchio
2-3 shallots
1-1/4 cups ricotta cheese
3 medium eggs
3 Tbsp. extra virgin olive oil
3 Tbsp. freshly grated Parmesan cheese
1 packages puff pastry
salt to taste
Instructions:
1. In a non-stick pan warm up 3 Tbsp. olive oil, then add the finely sliced shallots and cook for about 5 minutes.
2. In the meantime wash and thinly slice the radicchio when ready add it to the shallots. Cook the radicchio until soft about 10-15 minutes. When ready let it cool off.
3. In a bowl combine the Ricotta cheese with the parmesan until soft then add the radicchio. Lastly mix in 3 medium eggs previously beaten and salt to taste.
5. Now roll out the puff pastry until it is nice and thin (a little thinner than a normal pie crust) and put it in a 9″ spring form pan. Roll it out so that it is big enough to come out over the top of the pan.
6. Add the radicchio filling to the pan. Note that it will only be about half full.
7. Fold the excess of pastry on top.
8. Bake in a preheated oven at 325° for about 30 minutes or until golden brown.
9. Remove from oven when done and let it cool off before serving.
Notes:
This pie can be served with a salad or as an appetizer.
