A braided Strudel with Cooked Radicchio and Gorgonzola an appetizing savory roll that can be an appetizer, a rich side dish or a dish to go with a slice of semi-mature cheese, two hard-boiled eggs and little else!
I have put two types of cheese gorgonzola and scamorza but if we prefer we can use only one type, doubling the doses given so 160 grams of just the type of cheese chosen.
Ingredients :
- 1 sheet rectangular puff pastry
- 80g (3 oz) Gorgonzola cheese
- 80g (3 oz) Scamorza cheese (or Provolone)
- 1 head radicchio
- 5 walnut halves
- 1 egg yolk
- 2 tablespoons extra virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Sesame seeds, for sprinkling
How to make braided Strudel with Cooked Radicchio and Gorgonzola:
- I clean the red radicchio well and cut it into coarse strips.
- In a pan I put a little extra virgin olive oil and add the radicchio, wilting it for 5/6 minutes and adjusting the salt and pepper.
- I let the vegetables cool, chop the walnut kernels and cut the gorgonzola cheese into pieces and the scamorza cheese into strips.
- I unroll the package of puff pastry and mentally divide it into 3 parts and in the center put the stewed red radicchio, chopped walnuts kernels and cheeses arranging everything quite evenly.
- I cut the two sides of the dough (you can find the step-by-step photos here)and then weave on the filling as you see in the attached photo… Lots of words but things are super easy!
- I now brush the surface of the radicchio cheese and walnut strudel with freshly beaten egg yolk and then sprinkle the whole thing with sesame seeds so they adhere perfectly.
- Now n all I have to do is to bake the Danish savory pie at 190°C (375°F) for about 35 to 40 minutes or depending on the characteristics of the oven in our house.
- I let it cool and it’s off to the table!
Bon Appétit!
