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Shopping ListRecipe: Vol-au-Vents with Red Radicchio and Fondue
Ingredients for 4 people
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- 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)
Le Ricette
Vol-au-Vents with Red Radicchio and Fondue
di Academia Barilla
PREPARATION TIME
30 min
30 min
DIFFICULTY
Easy
Easy
TYPE
Appetizer
Appetizer
Tags
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
Preparation 15 minutes preparation + 15 minutes cooking
Carefully wash, dry and chop radicchio.
Beat egg yolks with 2 tablespoons of milk.
Coarsely chop Fontina cheese.
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.
Add beaten egg yolks and cook for an additional 10 minutes over low heat.
Season with a pinch of salt and stir in red radicchio.
Fill vol-au-vents with this mixture and serve.
If desired, sprinkle with grated black truffle before serving.
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