See Also
About Radicchio Rosso
About Strucolo and Strudel
Ingredients
- For the dough:
- 1 pound (500 g) potatoes
- 1 1/4 cups (150 g) flour
- An egg, lightly beaten
- 2 tablespoons grated cheese (Montasio would be perfect, or Parmigiano)
- Salt
- Olive oil
- For the Filling:
- 1/3 cup olive oil1 clove garlic, squashed
- 2 1/4 pounds (1 k) radicchio rosso di Treviso
- Salt & pepper to taste
- Grated smoked ricotta (if you cannot find this, use grated Parmigiano)
- Melted unsalted butter
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Total Time: 100 minutes
Preparation
Boil the potatoes until a skewer crosses them easily in lightly salted water, then peel them and put them through a potato ricer. Let them cool and combine the flour, eggs and cheese with the potatoes; work the mixture into a uniform dough. Oil a cloth well and roll the dough out into a half-inch (1 cm) thick layer on it.To make the filling, cut the radicchio into thin strips and sauté it with the garlic over a very low flame with the olive oil, covered, for about 20 minutes; while it's cooking heat a large pot of water.
Discard the garlic clove and spread the sautéed radicchio over the dough. Season to taste with salt and pepper, roll up the dough, wrap it in the cloth and tie the cloth shut. Salt the water, which will by now be boiling, slide the strudel into it, and simmer it for about 20 minutes.
Serve it, sliced, with melted butter and grated smoked ricotta. If you cannot find this, your best bet will likely be grated Parmigiano.