Radicchio Strudel with Fontina Cheese
Adapted from Bon Appetit, March 2009, from Pretzhof Restaurant
I came across this recipe when it first appeared in Bon Appetit in the March 2009 issue. I made it a number of times, and then kind of forgot about it. It’s not hard to make, but you need to think a bit ahead in order to chill the dough. This recipe works best for a weekend meal so you can start the dough earlier in the day. Alternatively, if I’d like to make it during the week, I make the dough the day before I plan to cook the strudel. You could use other greens or cheeses. Here, cooking the bitter radicchio and pairing it with the sharp Fontina helps balance the flavors. I’ve also made it with kale and rainbow chard; just remember to remove the stems. If you do wish to add the stems in, make sure you sauté them until they are soft.