Radicchio Strudel with Fontina Cheese

Name: Radicchio Strudel with Fontina Cheese
Yield: 8 first-course
Ingredients: 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature; 1 cup fresh whole-milk ricotta cheese, well-drained, squeezed dry in towel; 1/4 teaspoon salt; 1 cup all purpose flour; 1 9- to 10-ounce head of radicchio, quartered, cored, thinly sliced; 2 cups (packed) coarsely grated Fontina cheese, divided; 1 large egg, beaten to blend (for glaze); Fresh thyme sprigs; Radicchio leaves (optional)

By PretzhofPhotography by João Canziani

January 14, 2009

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Recipe notes