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Fried Radicchio Calzone

Recipes of My Art
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Ingredients
  

  • 500 g Radicchio shredded
  • 80 g Gorgonzola
  • 100 g bacon roughly sliced along the width
  • 50 g walnuts roughly chopped
  • 2-3 three shallots roughly sliced
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper
  • 1 quantity of pastry from above
  • oil for frying about 400ml

Instructions
 

  • Heat up 1 tablespoon of olive oil then add the onions and cook until soft then add the bacon to the onions. Once the bacon is cooked place the onions and the bacon in a bowl.
  • Add another table spoon of olive oil (if needed) to the same pan, place the radicchio in the pan with the balsamic vinegar and some salt and pepper and cook for a few minutes until soft. Once cooked mix it together with the onions and bacon and allow to cool completely.
  • Roll out the pastry (use a little flour on your surface when needed) till about 1cm thick and with a pastry cutter (I used a 6cm one) cut out some circles, bring the dough back together and repeat until all the dough has been used up.
  • Once you have got all your circles cut out roll each circle to about 1mm - 1.5mm thick.
  • Place a bit of the radicchio filling in the middle of one circle, the a bit of gorgonzola and then some walnuts on top. To seal the dough, with your finger use a bit of water to wet around the circle, then slightly stretch the dough over filling and pinch the dough together. Continue until all the ingredients are used up.
  • Heat up some oil on a medium heat in a small to medium pot and fry each calzone for about 2 minutes, until golden brown. Remove and place on some kitchen towel.