Radicchio walnut pie is a yummy and healthy idea for a lunch or a dinner, you can cut it into pieces and eat both warm and cold, at home, in the office or at school! The dough is prepared with semi whole grain spelt flour, a little white wine that gives a fragrant scent and extra virgin olive oil. The stuffing is so tasty thanks to the radicchio and the onion, a digestive and purifying mix, rich in fibers and mineral salts. A crunchy touch is given by walnuts and finally we added a sprinkle of shaved parmesan cheese, a precious source of calcium, and … of Roquefort blue cheese. This sheep milk cheese gives taste to the recipe but, in addition to this and according to a scientific research, it may have also an anti inflammatory action and plays a role in protecting the cardiovascular system by inhibiting the synthesis of cholesterol (Petyaev et al, Med Hypotheses, 2012)!
Ingredients
Ingredients for the dough
350 g of semi whole grain spelt flour
100 ml of white wine
3 tablespoons of extra virgin olive oil
Lukewarm water q.s.
Sea salt
Ingredients for the stuffing
2 heads of red radicchio
1 red onion
10 walnuts
40 grams of Roquefort blue cheese
Shaved parmesan cheese
Place the flour in the middle of the work surface and make a well in the center of the flour. Pour the wine, the olive oil and add a pinch of fine ground sea salt. Knead the flour and add as much lukewarm water as it is needed to obtain a soft dough. Make a ball and keep it in the fridge for about 30 minutes. In the meantime, cut the radicchio into strips and the onion into thin slices. Sauté the onion in a frying pan with one tablespoon of extra virgin olive oil and two tablespoons of water. Add also the radicchio and cook for about ten minutes, then add a pinch of sea salt. Take the dough from the fridge and divide it into two parts, one bigger and one smaller. Roll out the bigger dough and cover with it a baking pan with a diameter of 26 cm, cover also the walls of the pan. Pour half of the filling with radicchio and onion. Add the crumbled Roquefort cheese and the walnuts coarsely ground. Cover with the rest of the filling and spread a handful of parmesan cheese. Roll out also the second dough and use it to cover the pie. Close the edges and fold up the exceeding dough. Drizzle a tablespoon of an emulsion of extra virgin olive oil and water and make little holes on the surface of the pie with a fork or a scissors. Bake in the oven at 180° for 35 minutes. Let it cool down and serve!
