Home » Radicchio and potato pie with raw of Modena, pea soup and baked figs

Radicchio and potato pie with raw of Modena, pea soup and baked figs

by Ada Parisi
5 min read

I love the ham, is one of my favorite sausages ever. Yummy solo, It is excellent with fruit like melon or figs, but also to potatoes and even the fish. In addition, Modena ham I used for this dish over the past year has seen steadily decrease in sodium and increasing proteins, thus becoming lighter and more nutritious. But I want to use it in cooking’ for a dish tasty and nutritionally balanced, accompanying him to carbohydrates, plant fibres and vitamins. This was the result of my research: a scalloped potatoes, Crudo di Modena and Treviso radicchio Dop, accompanied by ham dried in the oven at low temperature, to become this small restaurant, from a pea cream, celery and ginger and baked figs with their frosting.

Ingredients for 4 people:

for the pie

  • 600 grams of potatoes
  • 1 radicchio
  • 100 grams of prosciutto di Modena cut a little’ often
  • 3 slices of prosciutto di Modena finely slice
  • a whole egg
  • 30 grams of butter
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper
  • 60 grams of shredded PDO parmigiano reggiano
  • 2 tablespoons bread crumbs to coat the molds

for the creamed peas

  • a slice for half a centimeter about fresh ginger
  • 250 grams of peas
  • half an onion
  • 1 stick of celery
  • 4 Tablespoons extra virgin olive oil
  • salt and pepper

baked figs

  • 8 fresh black figs

For dried ham, Preheat the oven at 100 degrees. Cover a baking tray with parchment paper, top thin slices of prosciutto di Modena and cover them with parchment paper, pressing down firmly. Cook them like that for an hour, until they become crunchy, and set aside. You can prepare the ham dried even with several hours early.

Baked figs, put the figs on a baking sheet lined with parchment paper and cook in oven at 100 degrees for 40 minutes.. You can bake along with ham, but in separate pans because figs due out a pink liquid and slightly viscous, you have to collect in a bowl and use as glaze. Even the figs you can prepare them in advance.

For the pie, boil the potatoes in salted water, Peel and mash with potato masher. While they are still warm add the butter, the Parmesan, the egg and season with salt and pepper. Wash and clean the radicchio, Finely chop and sauté over medium heat for 2 minutes in a pan with 2 tablespoons of oil. Season with salt, pepper and set aside. Thicker slices dicing of Modena ham and stir the diced potato to the mix. Oil well-portion stencils, then sprinkle with breadcrumbs. Fill each mold until mid with the potato mixture, then do a layer of radicchio and finally cover with mashed potatoes, pressing down firmly. Slightly grease the surface of tart and bake for 30 minutes.

While the potato pie is in the oven, prepare the cream of peas and ginger: chop the onion and chop the ginger and celery. Sauté the onion in a saucepan with oil, then add ginger, celery, peas and half a glass of warm water. Season with salt, pepper and cook for 15 minutes. Then go to the mixer adding a little oil to emulsify the cream.

Unmold the potato patties and served with crunchy raw to accompany them, placing each Patty on peas topped by bits of crispy ham, together with baked figs polished with their frosting.

THE PAIRING: We suggest an extra dry sparkling wine Rosé from Campania, in particular from Irpinia, produced by Cantina San Paolo. “Jacarando” It is characterized by a very fine perlage, with hints of white peach, Strawberry, golden Apple; its taste is fresh and persistent.

2 comments

Silvia October 13, 2013 - 16:44

A dish from restaurant!
The flavor of the ham that goes perfectly with the sweetness of peas and potatoes…the bitter taste of chicory that balances the sugar content of the fig tree…a perfect balance of flavors.
When you invite me to dinner?

A hug and good Sunday
Silvia

Reply
Sicilians creative in the kitchen October 14, 2013 - 13:02

But yes!!! Come to dinner whenever you want, It would make me much pleasure: you have an open invitation! Hugs, ADA

Reply

Leave a comment

* Using this form you accept the storage and management of your data from this website. * By using this form you agree with the storage and handling of your data by this website.

This site uses Akismet to reduce spam. Learn how your comment data is processed.