This radicchio strudel is a tasty and easy to prepare delicacy. I like radicchio very much, cooked or raw, and the combination with speck and cheese couldn’t be better.
When I first saw this radicchio strudel recipe, I thought it was prepared with puff pastry, but, what a pleasant surprise, it isn’t! It is a homemade pastry that comes out very easily and has a wonderful taste, other than an irresistible aroma while in the oven.
I followed the recipe I found on the Italian blog La Cucina Imperfetta, using speck and gruyere cheese. If you don’t have speck, or maybe it is not easy to find in your zone, a good raw ham (country ham) thinly sliced will work really well. The same for the cheese, as you can use your favorite one.
Prep time:
Cook time:
Total time:
Ingredients:
- 1 1/4 cups all-purpose flour
- a scant 1/4 cup butter
- 1 egg
- 1 1/2 Tbsp water
- 1 pinch of salt
- 18 ounces radicchio
- 8 thin slices of speck
- 4.5 ounces sliced cheese (I used gruyere)
- salt
- extra virgin olive oil
- 1 egg to brush
Instructions:
- Put the flour and the cold butter in your food processor and turn on for some seconds.
- Add egg, water and a pinch of salt and turn on some more seconds.
- Transfer the dough to a lightly floured surface and work it just enough to have it well combined and compact.
- Cover it with plastic wrap and put in the fridge to rest.
- Wash the radicchio and cut it in wedges.
- Put a thread of extra virgin olive oil in a pan and add radicchio. Salt it. Cook it both sides and let it cool.
- Turn on the oven 390°F.
- Take the dough from the fridge and, using a rolling pin and a clean dishcloth where you spread some flour, enlarge it forming a rectangle. Try to make it thin and about 15 x 30 inches (more or less, don’t worry about it).
- Put the radicchio in the middle of the rectangle, creating a rectangle of radicchio in the middle of the dough, covering approx half of it.
- Put a flat pan on the gas and lightly cook the speck slices.
- Add the cheese slices to the radicchio and cover with the speck slices.
- Cover the filling with both sides of the dough, closing it with the bottom and top strips.
- Carefully and helping yourself with the dishcloth, turn it upside down to have the entire part up and transfer it to a baking sheet covered with parchment paper.
- Lightly beat the egg and brush it.
- Bake for about 30 minutes or until golden.
- Serve it hot or warm.
- Buon appetito!
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