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Savoury Pie with Radicchio, Ricotta, Pears, Walnuts and Grana Padano PDO RISERVA

Name: Savoury Pie with Radicchio, Ricotta, Pears, Walnuts and Grana Padano PDO RISERVA
Prep time: 50 min
Cook time: 50 min
Total time: 4 people
Yield: 4 people
Cuisine: Italian
Ingredients: 1 roll of puff pastry, rolled out 100 g Grana Padano PDO Riserva 250 g ricotta 6 pears 1 head radicchio 2 eggs 50 g shelled walnuts extra virgin olive oil salt pepper

Easy

4 people

50 min

Ingredients

1 roll of puff pastry, rolled out
100 g Grana Padano PDO Riserva
250 g ricotta
6 pears
1 head radicchio
2 eggs
50 g shelled walnuts
extra virgin olive oil
salt
pepper

Preparation

STEP 1

In a non-stick pan, sauté the radicchio, cut into strips, with a drizzle of extra virgin olive oil, adding a pinch of salt and pepper.

STEP 2

In a bowl, stir together the ricotta, extra virgin olive oil, eggs and grated Grana Padano Riserva, and season with salt and pepper.
Line a round baking pan with the puff pastry, piercing the surface with a fork, pour in the ricotta mixture, spreading it with a spoon.

STEP 3

Add the sliced pears, sprinkle with grated Grana Padano, shelled walnuts and a drizzle of extra virgin olive oil, and bake in a preheated oven at 180°C for 25-30 minutes.
Serve the savoury pie warm.

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Savoury Pie with Radicchio, Ricotta, Pears, Walnuts and Grana Padano PDO RISERVA

Ingredients

1 roll of puff pastry, rolled out
100 g Grana Padano PDO Riserva
250 g ricotta
6 pears
1 head radicchio
2 eggs
50 g shelled walnuts
extra virgin olive oil
salt
pepper

Preparation

In a non-stick pan, sauté the radicchio, cut into strips, with a drizzle of extra virgin olive oil, adding a pinch of salt and pepper.

In a bowl, stir together the ricotta, extra virgin olive oil, eggs and grated Grana Padano Riserva, and season with salt and pepper.
Line a round baking pan with the puff pastry, piercing the surface with a fork, pour in the ricotta mixture, spreading it with a spoon.

Add the sliced pears, sprinkle with grated Grana Padano, shelled walnuts and a drizzle of extra virgin olive oil, and bake in a preheated oven at 180°C for 25-30 minutes.
Serve the savoury pie warm.

Related recipes

Ossobuco with saffron risotto and Grana Padano Riserva

Pan-cooked pizza with tomato, basil and Grana Padano Riserva

Fennel and Grapefruit Salad with Prawns, Avocado, Olives and Grana Padano Shavings.

An iconic product

The PDO

Fun Facts

The consortium members

An iconic product

History and heritage

The PDO

Italian classics

Main meals

Breakfast and brunch

Lunch on the go

Sides and snacks

Aperitivi and shares

Pairings

Supply chain and animal welfare

Environmental sustainability

Nutritional education

The foundation

Role: protection and promotion

Key players: the consortium members

Governance and by-laws

Results: production and consumption

Fun facts

Events

News and pressroom

Historical archive

Special projects

Search

Savoury Pie with Radicchio, Ricotta, Pears, Walnuts and Grana Padano PDO RISERVA

Ingredients

1 roll of puff pastry, rolled out 100 g Grana Padano PDO Riserva 250 g ricotta 6 pears 1 head radicchio 2 eggs 50 g shelled walnuts extra virgin olive oil salt pepper

Preparation

In a non-stick pan, sauté the radicchio, cut into strips, with a drizzle of extra virgin olive oil, adding a pinch of salt and pepper.

In a bowl, stir together the ricotta, extra virgin olive oil, eggs and grated Grana Padano Riserva, and season with salt and pepper. Line a round baking pan with the puff pastry, piercing the surface with a fork, pour in the ricotta mixture, spreading it with a spoon.

Add the sliced pears, sprinkle with grated Grana Padano, shelled walnuts and a drizzle of extra virgin olive oil, and bake in a preheated oven at 180°C for 25-30 minutes. Serve the savoury pie warm.

Related recipes

Ossobuco with saffron risotto and Grana Padano Riserva

Pan-cooked pizza with tomato, basil and Grana Padano Riserva

Fennel and Grapefruit Salad with Prawns, Avocado, Olives and Grana Padano Shavings.

An iconic product

The PDO

Fun Facts

The consortium members

1 roll of puff pastry, rolled out
100 g Grana Padano PDO Riserva
250 g ricotta
6 pears
1 head radicchio
2 eggs
50 g shelled walnuts
extra virgin olive oil
salt
pepper

In a bowl, stir together the ricotta, extra virgin olive oil, eggs and grated Grana Padano Riserva, and season with salt and pepper.
Line a round baking pan with the puff pastry, piercing the surface with a fork, pour in the ricotta mixture, spreading it with a spoon.

Add the sliced pears, sprinkle with grated Grana Padano, shelled walnuts and a drizzle of extra virgin olive oil, and bake in a preheated oven at 180°C for 25-30 minutes.
Serve the savoury pie warm.