Details:
Ingredients
– 250 gr of puff pastry
– 1 small head of radicchio
– 2 spoons of extra virgin olive oil
– 200 ml of vegetable stock
– salt and pepper
– 1 spoon of balsamic vinegar
– 100 ml of béchamel
– 40 g of Taleggio
– 1 egg
Preparation
– Preheat the oven to 200 ° C.
– Roll out the puff pastry into a disc of 2-3 mm thick and cut it into 8 discs.
– Cover the pan with baking paper, put on the discs of puff pastry, pierce with a fork and bake for 20 minutes.
– Meanwhile, clean the radicchio, wash it and slice.
– Put the oil and the radicchio in a pan and cook few minutes over high heat. Add a ladle of vegetable broth, grated pepper and cook over medium heat. Add a pinch of salt and the balsamic vinegar then mix. Continue cooking a few minutes and turn off.
– Prepare the white sauce. Slice the Taleggio and remove the crust.
– Beat the egg yolk in a bowl and add a spoon of water to make it more fluid.
– Distribute on 4 of the 8 discs of puff pastry the béchamel, radicchio and the slices of taleggio cheese.
– Cover with the remaining 4 discs and brush with egg yolk.
– Bake the pies for a few minutes. Serve tepid.
Barbara Farinelli – www.lospicchiodaglio.it
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