Today was my day off from work, so I got to fill it with things I’ve been meaning to get to. For lunch I used the pasta sfoglia that I talked about in my last post, but instead of making the radicchio filling that I posted, I tried to re-create the tart that I ordered when we were together in Val d’Aosta. 🙂
In case you’re interested, I cooked the radicchio with some onion and seasoned it with salt and pepper. After 7-10 minutes of cooking and the radicchio had softened, I added enough balsamic vinegar for some coloring and flavor. I cooked it until the vinegar was completely gone, shutting off the heat and adding chopped walnuts.
While rolling out the pasta dough, I cooked down some more balsamic vinegar to make a reduction sauce to drizzle on the inside of the pie. I folded the dough over, tucked in the ends and baked it in the oven at 400F (200C) for 20 minutes on bake and 10 on broil.
It was crispy, delicious, and I’m SO GLAD I MADE THREE.
Tomorrow I’m back at work, but I’m sure I’ll be thinking of you with pleasant thoughts. 🙂