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Baked Radicchio di Chioggia

This recipe was submitted to test the chef by Anna Moroni.

It 's a delicate first course is really good.

Ingredients

500 g of Chioggia radicchio
10 grams of dried porcini mushrooms 2 egg

50 grams of grated fontina

50 g grated Parmesan cheese 30 g butter

½ cup Marsala wine ½ onion, chopped
20 pancakes

for the white sauce


80 g butter 80 g flour 600 g of milk


salt pepper nutmeg

For the crepes


2 eggs with a glass of milk 3 tablespoons

cold water 75 g of flour salt

butter or margarine.


Braise the onion in butter along with chopped mushrooms, previously softened and chopped, add the radicchio washed and cut into pieces and cook for 10 minutes.
When the radish is cooked, break it into small pieces.
Meanwhile prepare the sauce and let it cool, mix the egg yolks with the radicchio sauce and fontina and parmesan cheese, put it on fire for a few minutes to blend the mixture.
Prepare the crepes: Beat eggs with water and milk.
Then add the flour and salt and beat until the dough is foamy.
Let it rest for half an hour, covered, in refrigerator.
Butter a baking dish, arrange a layer of pancake, pour a thin layer of mixture and continue this until the crepes, which will be brushed with butter and Parmesan. Gratin in the oven for 15 minutes at 200 degrees.

Allow to cool for about 30 minutes before serving.