Description By Chef Walter Potenza
Prep Time: 1 hour
Cook Time: 40 minutes
1 pound potatoes
1-1/4 cups flour
1 egg, lightly beaten
2 tablespoons grated cheese (Montasio cheese, or Parmigiano)
For the Filling:
1/3 cup olive oil
1 clove garlic, crushed
2-1/4 pounds Royal Rose radicchio
Salt & pepper to taste
¼ cup grated Parmigiano Reggiano
Melted unsalted butter
Work the mixture into durable and uniform dough. Oil a cloth well and roll the dough out into a half-inch (1 cm) thick layer on it.
To make the filling, cut the radicchio into thin strips and sauté it with the garlic over a very low flame with the olive oil, covered, for about 20 minutes. While it’s cooking heat a large pot of water. Discard the garlic clove and spread the sautéed radicchio over the dough.
Season to taste with salt and pepper, roll up the dough, wrap it in the cloth and tie the cloth shut. Salt the water, which will by now be boiling. Slide the strudel into it, and simmer it for about 20 minutes. Cool for 15 minutes before serving.
Serve it, sliced, with melted butter and grated Parmigiano Reggiano, and drizzled with extra virgin olive oil as optional.