Puff pastry and spice crackers with marinated Radicchio Rosso di Treviso PGI and Toma Blu alle Erbe

Courtesy of:



A very welcome guest of Casearia Carpenedo during the Radicchio Rosso #blogtour


3 heads of Radicchio Rosso di Treviso PGI

10g sugar

1 bay leaf 

200 ml vinegar

3 black peppercorns

100 ml water

500 ml extra virgin olive oil

1 sheet of puff pastry

fennel seeds

black sesame seeds

1 egg yolk


Carpenedo Toma Blu alle Erbe cheese


For the marinated radicchio:

Peel the radicchio, remove the outer leaves and clean the stalk well.

Cut into pieces lengthwise.

Boil the water, sugar, vinegar, salt, pepper and bay leaf in a pot.

Add the radicchio and cook for a further 5 minutes.

Remove from the heat and leave to cool.

Place in airtight jars, cover with oil and close.

It will be ready in ten days and will last for about two months.


For the puff pastry and spice crackers:

Cut out circles from the puff pastry with a pastry ring.

Prick the circles with a fork.

Beat the yolk adding a pinch of salt and egg wash the circles, then sprinkle with sesame and fennel seeds.

Bake for 15 minutes at 180°.

Remove and leave to cool.

Serve the crackers with Radicchio Rosso di Treviso PGI and Carpenedo Toma Blu alle Erbe cheese.

...and have a nice evening!

This recipe is based on the Toma Blu alle Erbe cheese.