Ingredients for 6 people:

2 pkt Pesto Fresco SIPO Radicchio and Mushrooms

ml125 Fresh Double Cream

1 tablespoon of extra virgin olive oil

n.1 Puff Pastry Roll

n.1 Long Red Radicchio SIPO

n.2 Organic Fresh Eggs Pascolo

gr.50 Grated Parmigiano Reggiano

gr.50 Asiago Cheese

Salt and Pepper

Like all great savory pies, the soft filling with eggs and cream, the racy touch of diced Asiago cheese and of course the main ingredient, the Pesto Fresco SIPO di Radicchio and Mushrooms will complete the recipe making it even more delicious. Try it as an appetizer or as a vegetarian main course!

In a large bowl add together the Pesto Fresco SIPO the fresh double cream and the whole organic eggs, mix and finally add the Parmigiano Reggiano, salt and pepper. Stir again to obtain a creamy mixture. 

Now use a 24 cm diameter pan with the wavy edge and lay it on top the puff pastry Press lightly with your fingers on the bottom and on the edge to adhere well to the pastry.

Now fill the savory pie with the filling, use some radicchio leaves SIPO and lay them on the surface in order to create a sunburst motif.

Between one leaf and the next lay the Asiago cheese cubes. Bake the savory pie with Radicchio and Mushrooms Pesto SIPO in a preheated static oven at 170 ° for 30 minutes, then pass the grill for about 3 minutes, until golden brown. When ready, take the cake out of the oven and let it cool before serving.

Enjoy and relax!

Also…

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