Le Ricette

Vol-au-Vents with Red Radicchio and Fondue

di Academia Barilla

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Le ricette
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forma
PREPARATION TIME
30 min
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DIFFICULTY
Easy
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TYPE
Appetizer


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


Fontina Cheese
Treviso red radicchio

Preparation 15 minutes preparation + 15 minutes cooking

1
Carefully wash, dry and chop radicchio.

2
Beat egg yolks with 2 tablespoons of milk.

3
Coarsely chop Fontina cheese.

4
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.

5
Add beaten egg yolks and cook for an additional 10 minutes over low heat.

6
Season with a pinch of salt and stir in red radicchio.

7
Fill vol-au-vents with this mixture and serve.

8
If desired, sprinkle with grated black truffle before serving.


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