The recipe for radicchio strudel, pears and smoked scamorza cheese it is easy and quite quick to prepare. The result is a puff pastry roll from the original filling, to be tasted in slices like delicious appetizer or how second dish vegetarian and light.
Ingrediants
- 1 pack of rectangular puff pastry
- 1 Abate pear
- 1 head of late Treviso radicchio
- 150 g of smoked scamorza cheese
- 1 knob of butter
- 1 tablespoon of sugar
- 1 yolk
- 1 tablespoon of milk
- extra virgin olive oil
- Sesame seeds
- salt
- pepper
Lo radicchio strudel, pears and smoked scamorza cheese it is very easy and quick to prepare. It is a delicious and creative recipe, far from being a simple “empty-cool” savory pie. The bitter taste of radicchio, sweetened by the soft sweetness of the pear is perfectly balanced by the smoky note of scamorza cheese.
A vegetarian recipe for it Salty Strudel to taste like starter or real second dish.
If you like idea of preparing vegetarian strudel as an alternative way of enjoy vegetables, also wanting at the time of the aperitif, among our proposals you will also find the salty strudel with broccoli, spicy gorgonzola and walnuts or the aubergine strudel.
If you are looking for proposals for one savory pie with radicchio more rustic here is the red radicchio quiche with sausage, while the savory cake with radicchio and forest honey gives a more delicate flavor.
OTHER TASTY RECIPES: Savory strudel with mozzarella, porcini mushrooms and dried tomatoes; Artichoke and courgette strudel
How to prepare: Strudel of radicchio, pears and smoked scamorza
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
35 min
- Portions
-
6 – 8
How to prepare: Strudel of radicchio, pears and smoked scamorza
Making this strudel is simple. First, peel the radicchio and cut it into strips. Also wash the pear and cut it into cubes. Brown both in a pan with oil, sugar and butter for about 5 minutes or in any case until the radicchio has wilted and the pear is just soft. Season with salt and pepper and let it cool. Meanwhile, cut the smoked cheese into sticks that are not too thin. Unroll the puff pastry on its parchment paper, arrange the radicchio and pear filling and the cheese in the center.
Close the dough towards the center, just overlapping the two edges and carefully seal the ends. With a sharp knife, make a few diagonal incisions on the surface. Polish with the beaten egg yolk together with the milk, distributing them on the pastry with a brush and sprinkle with sesame seeds. Bake in a preheated oven at 200 ° for 25 minutes. Remove the radicchio, pear and smoked scamorza strudel from the oven and let it cool before serving.
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