rustic red radicchio PGI cake with ricotta and smoked cheese. A special pie but easy to accomplish, delicate and tasty at the same time. Of course, I advise you to prepare the pastry crust in the house, but if you prefer to save time and effort, you can use the ready, Also in puff pastry version if you feel like it. In the recipe I will explain how to proceed based on what you'll use. These tips also apply to all RICETTE OF QUICHES you find on the site, from the one with RICOTTA AND SPINACH the classic QUICHE LORRAINE that are in VIDEO RECIPE on my YouTube channel
For the rest, just you go and get a good cheese (for my sheep), smoked cheese and two beautiful fresh and crunchy clumps of red radicchio PGI. To learn more about the virtues of this wonderful salad I invite you to read my ARTICLE ABOUT LATE Radicchio IGP and watching the VIDEO OF THE PRODUCTION OF CHICORY. I'm sure you know how it grows and how it is processed the PGI radicchio will surprise no small.
If you do not want to do the decoration with radicchio, decorate it as if it were a normal sweet tart, with crossed strips of dough crust above: It will be very good! Enjoy the rustic tart radicchio PGI with ricotta and smoked scamorza not ebullient but warm, so that the filling has time to congeal a little '. And serve with a mixed salad with dried fruit, you will see that dinner!.Good day!
QUICHE WITH LATE CHICORY AND CHEESE (doses for a mold 26 cm)Print This
- 2 heads of red radicchio PGI of Treviso
- 300 grams of pastry crust (if you want to prepare it at home for the recipe click here)
- 500 grams of ricotta cheese
- 150 grams of smoked cheese
- 80 grams of grated Parmigiano Reggiano PDO
- 30 grams of grated Pecorino Dop
- two whole eggs
- extra virgin olive oil, to taste
- salt and pepper, to taste
- butter for pan, to taste
- flour for the cake, to taste
For the base of pastry crust necessary to prepare the quiche radicchio, ricotta and smoked cheese, follow This recipe, or you can buy the pastry crust or puff pastry, with both types the method does not change.
For the filling: wash the radicchio well, put aside some’ to decorate the rustic pie and cut the rest finely. Brown the radicchio in a pan with extra virgin olive oil, salt and pepper, and high heat for a few minutes: once it has changed color slightly will be ready. Allow to cool.
Put the ricotta in a large bowl and knead with a whisk until it is smooth. Add eggs, one at a time, then the grated Parmesan cheese. Mix well and season with salt and pepper. Chop the smoked cheese and add to mixture. Finally, add to ricotta mixture chicory skipped.
Preheat the oven to 180 degrees static. Grease and flour the cake tin, roll out the pastry dough to a thickness of about 3-4 mm and coat the bottom and sides of the pan. At this point, You must cook in white the pastry crust, covered with parchment paper and with a handful of beans on so it does not lift, for 15 minutes in a static oven. If you decided to use the ready pasta, both crust pastry is, you can skip this step and, once covered the pan with the dough, pour the filling directly.
Pour the filling into the pan and leveled with a spatula. I have anointed lightly radicchio leaves with the remaining olive oil and I laid on the rustic radish cake, ricotta and smoked cheese as a decoration, as you see in the picture of the cake before baking.
Cook, always in a static oven, for 30 minutes or until the pastry shell crust will be golden. Allow to cool the rustic tart radicchio, ricotta and smoked cheese and serve immediately. Bon appétit!