Radicchio, potato and scamorza terrine
Ingredients for 4 people
- 1/2 kg potatoes
- 2 heads of radicchio
- 1/2 red onion
- 2 eggs
- 60 g smoked scamorza cheese
- extra virgin olive oil
Preparation
- Boil the potatoes in their skins. Drain and peel immediately, then cut into cubes.
- Clean and wash the radicchio, dry it and chop it coarsely.
- Chop the onion and cook gently in a frying pan with a little oil.
- Add the radicchio and brown over a high heat for about 6-7 minutes, then add the potatoes.
- Season with salt and pepper, sauté for a few minutes then remove from the heat.
- In a bowl beat the eggs, season with a little salt to taste and add the diced scamorza.
- Finally add the radicchio and the potatoes and mix well.
- Line a baking tin with grease-proof paper and transfer the mixture.
- Bake in a preheated oven at 180°C for 25-30 minutes.
