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Vol-au-Vents with Red Radicchio and Fondue

di Academia Barilla

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Vol-au-Vents with Red Radicchio and Fondue
30 minutes



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)

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

5. Stir constantly and vigorously with a metal whisk for a few minutes, until the mixture is thick

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

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

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

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