The strudel with radicchio, speck, Asiago, and apple is a tasty savory pie perfect to serve as an appetizer or aperitif. A simple puff pastry base, for the recipe I used the ready-made one, more practical and fast, which encloses a tantalizing filling of radicchio, speck, Asiago, and apple. While on the outside a crunchy note given by the walnut kernels.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 12 slices
- Cooking methods: Oven
- Cuisine: Gastronomy
- Seasonality: Autumn, Winter
Ingredients
- 1 roll puff pastry (rectangular)
- 7 oz radicchio rosso di Treviso IGP, early
- 4 oz Asiago cheese
- 6 slices speck
- 1 Golden apple
- 1 egg yolk
- to taste walnut kernels
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Cutting board
- Knife
- Pan
- Spoon
- Wooden spoon
- Baking tray
- Brush
- Small bowl
- Lid
Preparation
To prepare the strudel with radicchio, speck, Asiago, and apple…
First, strip the radicchio, discarding the first leaves if damaged, wash them to remove any dirt residues, and cut the leaves into strips.
Let the radicchio wilt in a pan with extra virgin olive oil for 10 minutes, adding a little water and covering with a lid. Then uncover the pan, let the cooking water evaporate, and continue until it is well-dried. Lightly salt and pepper it, then let it cool down.
Meanwhile, while the radicchio is cooling, cut the Asiago cheese into pieces and the apple into thin slices with a knife or, if preferred, with a mandoline.
Now take the rectangular puff pastry roll, unroll it, place the speck slices first, then the radicchio, apple slices, and cheese. Gently roll it up from the short side using the parchment paper from the package, being careful not to break the pastry, then seal the edges well.
Transfer the strudel with the parchment paper to a baking tray, then break the egg, pour the yolk into a small bowl, and brush the surface of the strudel.
Finally, garnish the strudel with chopped walnut kernels using a mortar or a food processor.
Bake the strudel in a preheated oven at 356 degrees Fahrenheit (180 degrees Celsius) and cook it for 30 minutes using the static mode. Serve it hot right after baking.
