Tart with gorgonzola and radicchio
Another vegetable that is exceeding the frosts of February is my fantastic radicchio, and considering that its flavor is strong and pleasantly bitter, I thought to add it to a soft cheese, but strong in its flavor. As you see the Tart this time I made it big …. but I assure you that it took very little to finish it! As a starter, combined with a salad as a lunch, picnic or brunch …. words always good!
Ingredients
Pastry with a circular shape
1 red onion
1 radicchio
Cinnamon
Nutmeg
Salt, pepper
150 grams gorgonzola
TBM 100 ml cream
2 eggs
How it works:
In a pan fry the chopped onions and radicchio. Season with salt, pepper,1 /2 teaspoon of cinnamon and ½ teaspoon of nutmeg. Turn off the heat and leave aside. In mixer put gorgonzola, fresh cream and eggs, mix everything together and keep aside. Spread the pastry on the baking tray (covered with parchment paper or buttered) and prick the base with a fork. Place on the basis the vegetables first and the liquid (mix cream) above. Lay down the pastry all around the baking tray (those that emerge from the tray.) In the oven at 180/200 degrees.
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