Radicchio Cream Pastry Shells
Rinse, trim and finely chop radicchio leaves. Combine jam sugar and red wine in a saucepan and cook until thickened. Allow to cool. Stir in ricotta and Campari. Beat cream until thick and fold in loosely. Place covered in the refrigerator for two hours.
For the pastry cases, beat softened butter with powdered sugar and egg white into a cream.
Sift flour over the cream and slowly stir together. Line a baking sheet with parchment paper. Using 2 spoons, make thin dough circles with about 18 cm (approximately 7 inch) diameter on the parchment paper. Use up half of the batter.
Cook dough circles in a preheated oven at 200°C (approximately 400°F) until edges are light brown (about 5 minutes). Remove immediately from the oven and while still soft, lay circles carefully on upturned cups or mugs to create a bowl shape upon cooling and hardening. Make 2 more pastry shells from remaining batter in the same manner.
To serve, fill radicchio cream into the pastry shells, sprinkle with pistachios, garnish with basil leaves and serve immediately.