If you also like the slightly bitter taste of this vegetable, you must try the Pie with Radicchio, Ricotta, and Walnuts.
A perfect combination with sweet hints thanks to the raisins, this unique dish will make a wonderful impression at the table.
The quintessential winter vegetable, radicchio has various varieties, more or less bitter, but in my opinion, the best of all is the late radicchio from Treviso.
In fact, on my blog, you can find many recipes to use it and also to preserve it in oil, here below I leave you some of my recipes and then let’s go right under the photo to find out how to prepare this Pie with Radicchio, Ricotta, and Walnuts!!
- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for the Pie with Radicchio, Ricotta, and Walnuts
- 3 1/4 cups all-purpose flour
- 1/2 cup water
- 1/2 cup milk
- 7 tbsp butter
- 2 pinches salt
- 1 lb red radicchio from Treviso IGP, late
- 2 shallots
- 3 1/2 tbsp butter
- 1 oz raisins
- 2 tbsp red wine vinegar
- 2 pinches salt
- to taste black pepper (ground)
- 9 oz ricotta
- 2 eggs (medium)
- 1 oz walnut kernels
Tools
- 1 Bowl
- 1 Small pot
- 1 Scale
- 1 Pan
- 1 Loaf pan 11 inches
Preparation of Pie with Radicchio, Ricotta, and Walnuts
Bring to a boil the water, milk, and butter and pour the flour into a large bowl.
Meanwhile, soak the raisins in warm water.
When the butter has melted and the water and milk reach boiling point, add the mixture to the flour along with a pinch of salt.
Knead with the help of a spatula, once you have obtained a homogeneous and compact mixture wrap it in plastic wrap.
Let it rest for 20 minutes.
Clean the shallots and radicchio, then chop the shallots for sautéing and let them soften in a pan with butter.
Cut the radicchio into chunks and add it to the pan, season with salt and pepper to taste, and let it soften for 5 or 6 minutes.
Moisten with red wine vinegar and let it evaporate over high heat for another 5 minutes then squeeze the raisins and incorporate them.
Chop the walnut kernels and off the heat add them to the radicchio, stir to incorporate them and let the filling cool.
Meanwhile, preheat the oven to 350°F in static mode.
Incorporate the ricotta and eggs into the filling and mix again, correcting with salt if needed.
With the help of a rolling pin roll out the dough into a thin sheet a couple of mm thick.
Line a 11 inch loaf pan with parchment paper then cover the base and sides with the dough, trimming off excess.
Fill the Loaf with Radicchio, Ricotta, and Walnuts with the filling, level the surface.
Roll out the remaining dough and close the pie, decorate with dough strips as desired, and brush the surface with milk.
Bake the Loaf with Radicchio, Ricotta, and Walnuts in the center rack of the oven for 40/45 minutes, always checking the degree of cooking.
Remember that each oven is different so it may take less time.
Remove from the oven, let it cool slightly, remove the Loaf with Radicchio, Ricotta, and Walnuts, and bring it to the table.
Variants and Tips
If you want to make it even richer, you can add 50 g of grated Grana Padano cheese to the filling.
You can replace the ricotta with robiola and the walnuts with other nuts as desired.
If you are short on time, you can use ready-made puff pastry or ready-made savory shortcrust pastry.
Other Recipes
If you want to see other types of recipes, you can return to HOME
