Savory pie with radicchio, brie and pear

A salty dish with sweet nuances that pairs perfectly with a Valdobbiadene Prosecco Superiore Dry DOCG Primo Franco 2019 Nino Franco

Ingredients:

1 roll of pre-made dough, 1 head of Treviso radicchio, 1 yellow onion, 150g brie cheese, 2 Abate Fetel pears, 50g grated Parmigiano Reggiano, 1 whole egg and 1 egg yolk, salt as desired, olive oil as needed and a handful of breadcrumbs.

Directions:

Wash and shred the radicchio. Slice the onion then brown it in a large pan with a trickle of olive oil and then add in the radicchio and sauté.  Salt to taste and once the radicchio is cooked drain off any excess liquid before letting it cool.

In the meantime, peel the pears and cut them into small pieces.

Remove the white outside of the brie and cut the cheese into small pieces.

In a bowl mix together the radicchio, pears, brie, Parmigiano and egg until it is uniform.

Spread out the dough inside a pie pan overlapping the edge. Poke holes in the bottom of the dough and sprinkle over some breadcrumbs. Add in the filling and then fold over the excess dough to make a crust on the edge.

Brush the crust with the egg yolk and then bake the pie for 40 minutes at 180°C.