Radicchio - a delicious winter vegetable
Radicchio is a cultural form of the common chicory, which is grown in Italy, especially in the Veneto region. While the round-headed Radicchio di Chioggia is a summer salad, the elongated Radicchio di Treviso grows outdoors in winter too.
So if you want to have fresh salad on the table in the winter, which does not come from the greenhouse, you should now resort to Radicchio di Treviso.
Radicchio contains various stimulating bitter substances that are most powerful when the radicchio is eaten raw. But you can also conjure delicious warm dishes with radicchio:
Torta di pasta sfoglia con radicchio di Treviso e scamorza affumicata
Savoury puff pastry tart with radicchio and smoked scamorza cheese
For 4 persons
1 ready made round puff pastry, 1 smoked scamorza cheese, 2 heads of radicchio di Treviso, 2 cloves of garlic, 1 small onion, olive oil
Place radicchio for ½ hour in warm salt water to extract bitterness.
Saute in oil the chopped garlic and onion.
Dry the radicchio and add to the oil. Saute it until it is almost soft.
Prick the finished puff pastry with a fork, prebake at 200 ° for about 10 minutes and remove from the oven.
Cover the puff pastry with the radicchio and the scamorza slices.
Bake the puff pastry cake again at 200° for about 10 minutes in the oven.
If you want to make it even more hearty, you can top up the finished cake with thinly cut South Tyrolean smoked ham before serving.
Of course you can try the puff pastry with other toppings, just let the phantasy give free rein.
Two of our classics apart from the radicchio and scamorza puff pastry are toppings with potatoes, onions and rosemary or with apples, gorgonzola and walnuts.
Culinary weeks and Cookery classes at La Rogaia
Fancy more delicious recipes and kitchen secrets?
Come to one of our cooking classes or a culinary week with Ornella!
If you want to experience a cooking class with Mamma Ornella, here are the dates for 2019:
April 13 to 20, 2019 (only 4 more availabilities)
October 12 to 19, 2019
In addition to the cooking class, our full immersion culinary week will give you an even deeper insight into the culture of eating and drinking in Umbria and Tuscany:
Every day excursions to culinary insider tips, unusual restaurant visits, truffle hunting, a wine tasting seminar and much more ...
Here the date for 2019:
November 2 to 9, 2019