List of Ingredients
- 11 OZ. of ricotta cheese
- 7 OZ. of Treviso radicchio
- 7 OZ. of sausage
- 1 of Kaiser pear
- 4 OZ. of milk
- 3 OZ. of dry white wine
- 3 OZ. of walnut kernels
- 1 1/2 OZ. of Parmigiano Reggiano PDO, grated
- 3 of large eggs
- 1 of puff pastry roll
- extra-virgin olive oil
- salt
- pepper
Method
Remove the casing from the sausage, cut it into bite-sized pieces and roast it in a pan with a little oil. Deglaze with half of the white wine loosening food particles that may be stuck to the bottom of the pan and leave to cool.
Preheat the oven to 320°F.
Clean and slice the radicchio. Transfer the sausage to a plate and brown the radicchio in the same pan with a little oil. Cook on a high flame, add the rest of the wine and after a couple of minutes remove from the flame.
Peel the pear and cut it into 1/4" slices. Line a square cake pan with puff pastry and prick the bottom slightly with the tines of a fork. Distribute the sausage, radicchio, pear segments and coarsely chopped walnuts.
Mix the ricotta with the eggs, milk, Parmigiano, salt and pepper until smooth. Pour the mixture into the puff pastry shell and bake for around 40 minutes. Remove from the oven and let rest for ten minutes, then remove it from the cake pan and serve.
Recipe by Mirna Taddei / Chef Giovanni Rota