Le Ricette
Vol-au-Vents with Red Radicchio and Fondue
di Academia Barilla

PREPARATION TIME
30 min
30 min

DIFFICULTY
Easy
Easy

TYPE
Appetizer
Appetizer
Tags
Ingredients for 4 people
24 puff pastry shells
6 ounces Fontina cheese
3/4 cup milk
2 egg yolks
2 tablespoons flour
10 1/2 ounces red radicchio
Salt to taste
Black truffle to taste (optional)
Ingredients


Preparation 15 minutes preparation + 15 minutes cooking

Carefully wash, dry and chop radicchio.

Beat egg yolks with 2 tablespoons of milk.

Coarsely chop Fontina cheese.

In a saucepan, dissolve flour in the remaining milk, add Fontina and place on medium heat. Stir constantly and vigorously with a metal whisk for a few minutes, until the mixture is thick.

Add beaten egg yolks and cook for an additional 10 minutes over low heat.

Season with a pinch of salt and stir in red radicchio.

Fill vol-au-vents with this mixture and serve.

If desired, sprinkle with grated black truffle before serving.
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