Radicchio and pancetta savory pie

The radicchio and pancetta savory pie is a tasty dish that combines the slightly bitter and earthy flavor of radicchio with the savoriness of pancetta. Here’s how to prepare this delicious savory pie.

Ingredients

• 1 roll of brisée pastry or ready-made puff pastry
• 250 g of Treviso radicchio
• 150 g of diced smoked pancetta
• 200 ml of cooking cream
• 100 g of grated cheese (pecorino, parmesan, or another to taste)
• 3 eggs
• Salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste

Preparation

1. Preheat the oven to 180 °C (350 °F).
2. Clean the radicchio, removing the damaged outer leaves and the core. Cut it into strips and wash thoroughly.
3. In a skillet, heat a drizzle of extra virgin olive oil and sauté the diced pancetta until it becomes crispy.
4. Add the cut radicchio to the skillet with the pancetta and let it wilt for a few minutes. Season with salt and pepper to taste.
5. Beat the eggs in a bowl, add the cream and grated cheese. Mix well to create a homogeneous mixture.
6. Roll out the brisée pastry in a previously buttered or parchment paper-covered baking tray, leaving the edges a bit higher to contain the filling.
7. Distribute the radicchio and pancetta over the pastry base, then pour the mixture of eggs, cream, and cheese on top.
8. Fold the edges of the pastry inward to give a more rustic appearance to the pie.
9. Bake the savory pie for about 30-35 minutes or until the surface appears golden and well cooked.

Once ready, let it cool for a few minutes before serving. This savory pie is excellent both hot and at room temperature, perfect for an appetizer or a light meal accompanied by a fresh salad.

Curiosity

Treviso radicchio is appreciated for its distinctive taste and beneficial properties. Native to the Treviso area in Italy, this vegetable is used in many traditional Veneto recipes and pairs particularly well with flavorful ingredients like pancetta.