Servings:
4
Prep time:
20
Cooking time:
10
INGREDIENTS
- - 130 g of fresh puff pastry
- - 3 grapefruits
- - 1 head of radicchio
- - 100 g of scamorza
- - 80 g of pistachios
- - 1 egg yolk
- - 1 clove of garlic
- - Extra virgin olive oil
- - Apple cider vinegar
- - salt
- - pepper
INSTRUCTIONS
- Roll out very thinly the pastry and, with the aid of a round mold with a diameter of about 3 cm, cut out 40 small discs. Pierce it with a fork and arrange it into a baking tray lined with baking paper.
- Brush the disks with beaten egg yolk and sprinkle with finely chopped pistachios, then bake at 200 ° C for 5 minutes.
- Browse the radicchio, set aside 2-3 leaves for decoration and slice the remaining seasoned with chopped garlic (and possibly anchovies), a little salt and 2-3 tablespoons of olive oil. Put then the radicchio in a pan and skip by for 5 minutes; if it releases much liquid take it from the pot and let restrict the gravy to the density of a syrup.
- Whisk briefly the radicchio with the restricted fund. Then stir in the smoked cheese, grated or chopped.
- Reduce the grapefruit in cloves and peel, then toss with a little salt, pepper, a tablespoon of olive oil and a few drops of apple cider vinegar. Form 6 kisses. Put together 2 discs at a time without pistachios, fill with the cream of radicchio. Arrange on each dish a row of 5 kisses and on the sides the grapefruit segments and decorate with all the leaves of radicchio set aside and reduced to thin strips.
