• 250 gpuff pastry
• 2 piecesmedium Treviso radicchio heads, sliced
• 1 pieceunpeeled garlic clove
• 2 tbspextra-virgin olive oil
• 1 tbsphoney
• 70 gsmoked scamorza, thinly sliced
• 50 gwalnuts, roughly chopped
• 1 to tastesalt and pepper

Préparation

1. 1Heat 1 tablespoon of oil with the garlic clove in a frying pan. Add the Treviso radicchio and cook over medium heat for about 10 minutes, until tender.
2. 2During the final minute, add the honey to balance the radicchio’s slight bitterness. Season with salt and pepper, remove the garlic, and leave to cool.
3. 3Preheat the oven to 180°C and line a baking tray with parchment.
4. 4On a lightly floured work surface, roll the puff pastry into a rectangle about 4 mm thick.
5. 5Place the radicchio down the centre of the pastry, then scatter the smoked scamorza and walnuts over it.
6. 6Fold the long sides of the pastry over the filling to form a roll and press the edges gently to seal.
7. 7Transfer the pastry to the tray, seam-side down. Cut a few diagonal vents in the top and brush lightly with the remaining oil.
8. 8Bake for about 40 minutes, until deeply golden. Serve hot.