Directions:
STEP 1
Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.
STEP 2
Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.
STEP 3
In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.
MAIN COURSE
Parmigiano Reggiano® Strudel with Radicchio
A strudel is a type of layered pastry with a filling that is usually sweet. One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.
Ingredients:
Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil
Chef Hints:
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
MAIN COURSE
Parmigiano Reggiano® Strudel with Radicchio
A strudel is a type of layered pastry with a filling that is usually sweet. One of the most popular treats in any traditional Viennese café, this iconic dessert is considered by many to be the national dish of Austria.
Chef Michele is using Parmigiano Reggiano cheese to turn this traditional Austrian sweet into a delicious savory dish that you can enjoy as an appetizer or as a main.
It was the Turkish Baklava pastry, introduced into Austria in 1453 that laid the foundation for the Viennese strudel. Gradually strudels with different fillings were created. The oldest known strudel recipe dates back to 1697 and survives today in a handwritten cookbook in the Vienna Town Hall Library.
Directions:
STEP 1
Preheat oven to 400º F. Heat olive oil in a pan over medium heat, pour the radicchio and add salt and pepper. Add a tablespoon to two of water. Cover and cook for about 10 minutes. You want it to be a little under cooked. Remove from heat and let cool in the pan.
STEP 2
Place the puff pastry on a baking sheet, spread some bread crumbs along the central part, the bread crumbs will be used to absorb the excess moisture of the radicchio so the pastry doesn’t become too soggy, and will be crunchy and crumbly. Add the radicchio and 14 oz of shaved Parmigiano Reggiano cheese on top of the bread crumbs. Fold it and close it by pinching the edge together with your fingers.
STEP 3
In a bowl, beat the egg yolk with the milk, brush the entire surface of the strudel with the mixture. Sprinkle the remaining 2 oz of Parmigiano Reggiano cheese over the top of the strudel. Bake for about 40 minutes or until the puff pastry is golden brown. Let it cool before cutting and serving.
Ingredients:
Frozen puff pastry sheet, thawed
9-10 oz. head of radicchio, quartered, cored, coarsely sliced
1 lb. Parmigiano Reggiano 24 Months, freshly shaved
3 tbsp. bread crumbs
1 egg yolk
1/2 c. whole milk
Salt and pepper, to taste
5 tbsp. extra virgin olive oil
Chef Hints:
To make sure you are buying Parmigiano Reggiano PDO cheese, look for the distinctive dotted rind and make sure it is a product of Italy. For this recipe Chef Michele recommends using a Parmigiano Reggiano cheese aged 24 to 36 months.
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