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Easter Italian Style on Starchefs Radicchio Tartlets with Fresh Goat Cheese and Basil Cream
Chef Rino Pennucci of Relais Le Jardin at Hotel Regency – Florence, Italy
Adapted by StarChefs



Yield:
6 Servings

Ingredients:

    Tartlet Filling
  • 2 small heads of red radicchio
  • 8 ounces fresh goat cheese, cut into small cubes
  • 5 ounces Fontina cheese, cut into small cubes
  • Kosher salt and freshly ground black pepper, to taste
  • Extra virgin olive oil, to taste
    Tartlet Pastry
  • 1 pound all purpose flour
  • 2 eggs
  • 10 ounces unsweetened butter, at room temperature
    Basil Sauce
  • 1 large potato
  • 1 bunch fresh basil
  • 1 bunch fresh spinach

Method:

Preheat the oven to 350 degrees Fahrenheit.

For the tartlet filling, wash and cut the red radicchio and mix with the fresh goat cheese and the Fontina cheese. Set aside until use.

Prepare the tart pastry by mixing the flour with the eggs and the butter in a standing mixer fitted with the paddle attachment until well combined. Cover the bowl with plastic wrap and let the dough chill for 10 minutes in the refrigerator. On a clean, flat, well-floured surface, roll the dough to 1/8" thickness. Lift the dough and cover the 6 small tartlet molds. Note - for this recipe we are using 1" molds.

Fill with the cheese and radicchio mixture, covering it with the remaining dough. Bake in the oven for 30 to35 minutes, until golden brown.

For the preparation of the basil sauce, peel and slice the potato very thin. In a large pot of cold water, place the potato slices and bring the water to a slow boil. When the potato is cooked, add the spinach and the basil cooking it just a little more. Remove the spinach, basil and potatoes from the pot, and run through a food processor until smooth.

Serve the tartlets with the basil sauce underneath on the plate.


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