How to make a savory pie with radicchio and prawns with brisée pasta, a recipe to be prepared at home using Trevisano radicchio, prawns, cream and parsley, ideal to be served on any occasion.
Ingredients for 6 people
For the shortcrust pastry
- 300 g of shrimp tails
- 320 g of red Treviso chicory
- 3 tablespoons of cream
- 1 tablespoon of parsley
- 1 egg
- 1 tablespoon of white wine
- 2 tablespoons of extra virgin olive oil
- salt and pepper
How to prepare the savory pie with radicchio and prawns
Put the flour in a bowl, add the softened butter at room temperature, the salt, the white wine, the whole egg and the yolk, then pour the olive oil into it and quickly mix the ingredients making the mixture mix well.
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Wrap the dough in plastic wrap and let it rest in the refrigerator for 20 minutes.
Clean and remove a part of the white rib of the Treviso radicchio, then cut the red part into strips.
In a pan with the oil and chopped parsley, brown the radicchio in strips, then salt and pepper lightly.
After two or three minutes wet the radicchio with the wine and let it evaporate, then add the cream, mix and thicken it.
Add the egg to the preparation by peeling it in the pan, immediately remove the pan from the heat and stir quickly.
Take the shortcrust pastry and roll it out with a rolling pin to a thickness of half a centimeter.
Grease and flour a pan and cover it with the dough.
Lay the already cleaned shrimp tails on top and fill with the red radicchio and the cooking sauce.
Bake at 170 ° C for about 25 minutes.
Serve the cake warm.
