- For the filling
- 2 Radicchio (about 600 grams or about 1 pound)
- 2 onions
- 100 milliliters Red wine
- freshly ground peppers
- 150 grams grated Fontina cheese or alternatively other mountain cheese)
- 250 grams Mascarpone
- 2 tablespoons milk
- freshly grated Nutmeg
- 1 egg
For the dough, mix the flour, butter, salt, sugar and egg, then knead briefly. Wrap in foil and refrigerate for 30 minutes. Roll out the dough on a floured work surface to form a thin circle slightly larger than a springform pan (26 cm or about 10 inches in diameter). Grease the pan and lay the dough on the bottom, forming a small edge. Use a fork to prick the dough.
Preheat a convection oven to 180°C (approximately 350°F).
Remove the 2 outer leaves from the radicchio, halve the entire head, remove the tough stem and cut into strips. Peel the onions and cut into thin strips. Heat 1 tablespoon butter in a pan and sauté the onion. Add the radicchio and cook briefly. Pour in the wine and bring to a boil. Reduce the heat and cook over medium heat for about 5 minutes, reducing the liquid and stirring frequently. Season with salt and pepper. When the liquid is almost completely evaporated, set aside to cool slightly.
Stir the mascarpone with the fontina, milk and beaten egg. Season vigorously with salt, pepper and nutmeg.
Arrange the radicchio on the dough and spread the mascarpone cheese mixture on top. Bake in the preheated oven for about 35-40 minutes, until golden brown. Slice and serve.