SPICY PUFF PASTRY CRACKER WITH MARINATED IGP TREVISO RADICCHIO AND TOMA BLU AROMATIC HERB CHEESE
SPICY PUFF PASTRY CRACKER WITH MARINATED IGP TREVISO RADICCHIO AND TOMBA BLU CARPENEDO AROMATIC HERB CHEESE
Casearia Carpenedo’s greatly appreciated guest during the Radicchio Rosso #blogtour
3 heads of IGP Treviso radicchio
10g of sugar
1 bay leaf
2 dl vinegar
3 black pepper grains
1 dl water
500ml of olive oil
1 roll of puff pastry
black sesame seeds
For the marinated radicchio:
Clean the radicchio, remove the outer leaves and thoroughly clean the root.
Cut into pieces lengthwise.
In a pan boil the water, sugar, vinegar, salt, pepper and bay leaf.
Add the radicchio and cook for an additional 5 minutes.
Remove from heat and allow to cool.
Place in sealed jars, cover with olive oil and then close the jars.
After ten days i twill be ready to serve and it will last for about two months.
Obtain circles with food shaping moulds from the puff pastry.
Pierce the circles with the prong of a fork.
Beat the egg yolk with a pinch of salt and brush the puff pastry circles.
Then prinkle the black sesame seeds and fennel seeds.
bake at 180° for 15 minutes.
Remove and let cool.
Serve the crackers with the marinated IGP Treviso Radicchio and the TOMA BLU, aromatic herb blue cheese.
...and have a great evening!