Red Radicchio di Treviso Strudel

Ingredients:
(Serves four/five)

500g of potatoes
150g of flour
1 egg, beaten
6/7 tablespoons of grated parmesan
5/6 tablespoons of extra-virgin olive oil
1 clove of garlic
4 Red Radicchio di Treviso hearts
50g of melted butter
Salt and pepper to taste

Preparation time: approx. 1 hour

Procedure:
Wash and boil the potatoes. Once thoroughly cooked, peel and mash with a fork or a potato masher. The potatoes should take around 25 minutes to cook. In the meantime, wash and dry the radicchio, then chop finely.
Peel and chop the clove of garlic, then sauté in a covered pot with two tablespoons of olive oil. Add the finely chopped radicchio, salt and pepper. Cook the radicchio over low heat for approximately 15 minutes.
Mix the mashed potatoes, flour, beaten egg, grated parmesan and a pinch of salt and pepper. Beat until thoroughly amalgamated to produce a smooth dough. Roll out the dough to a thickness of around one centimetre. If necessary, add a drop of oil to soften the surface of the dough.
In the meantime, bring a pot of water to the boil.
Remove the garlic from the radicchio mixture and pour the mixture over the dough. Roll the dough and radicchio into a roll. Tie up the roll with cooking twine to stop it from unravelling. Place the roll into the pot of boiling water and cook for approximately 20 minutes. Once cooked, remove the twine and serve with the melted butter, a pinch of pepper and a sprinkling of grated parmesan.