Cooks in: 3h
+ 1h
Levels: Medium
Serves: 8
List of Ingredients
- 2 of heads red radicchio
- 2 C. of flour
- 1 1/3 STICKS of butter
- 1 head lettuce
- 1/2 C. of cow's milk ricotta
- 1/4 LB. of broccoli rabe
- 2 OZ. of quartirolo lombardo or feta cheese
- 4 of eggs
- 3 of Martin sec pears (or Bosc pears)
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Boil the broccoli rabe for 4-5 minutes; drain it and blend it into a cream with a bit of salt. Mix the flour with the butter, then add in 3 ounces of the broccoli rabe cream. Knead to form a ball of dough. Place it in the fridge to chill for 1 hour. Set the radicchio hearts and lettuce hearts aside. Thinly slice the rest, that being the outer leaves and tougher parts.
2
In a pan, sauté the radicchio and lettuce slices in a bit of oil for 3-4 minutes, and season with salt at the end. Let them cool, then add in the eggs, the ricotta, salt, and pepper. Roll out the dough and use it to line a scalloped baking pan with a removable bottom (9 1/2-inch diameter, 1-inch height); pour the filling inside. Bake at 350°F for 1 hour. If the surface turns too golden, cover it halfway through baking with a sheet of parchment paper.
3
Slice the lettuce and radicchio hearts and dress them with a drizzle of oil, a pinch of salt, and some freshly ground pepper. Trim the pears and slice them thinly. Finely crumble the quartirolo lombardo or feta cheese. Remove the cake from the oven, let it cool, then remove it from the pan and top it with the pear slices, the lettuce and radicchio hearts, and the crumbled cheese.