Roll with radicchio cheese is very popular in Italy. They go very well together. Italians like to eat salad with radicchio and add it to their pizza topping.
Roll with purple cabbage and cheese
Ingredients
- 1,5 purple cabbage
- 100g cheese
- 2 little onions
- 1 puff roll
Instructions
- Wash and thinly slice radicchio.
- Chop the onion and fry the onion.
- Add the chopped cabbage to the onion in the pan and fry for about 10 minutes.
- Mix cabbage with cottage cheese, add salt and spices to taste.
- Take the puff pastry, put it on the baking sheet and put the filling.
- Wrap the roll.
- Brush the roll with egg yolk, sprinkle with chopped nuts and rosemary. Bake in an oven heated to 180 degrees for 40 minutes.
I found another recipes on another website https://www.italianchips.it/en/radicchio-strudel/. I highly recommend the websites for all kinds of rolls. It’s simply “wow!”
If you are into less usual combinations, I recommend that you should also try making pasta with pumpkin, here is our recipe.
Story of Strudel (roll)
The original name of this recipe is strudel with radicchio. Here is a bit of history about strudel:
Strudel is a type of pastry that has a long history and has evolved over time through various cultural influences. The word “strudel” comes from the German word “Strudel,” which means “whirlpool” or “eddy,” referring to the spiral shape of the pastry.
The origins of strudel can be traced back to the Middle East, where it is believed to have been invented in the 13th century. The pastry was then introduced to the Ottoman Empire, which included parts of modern-day Turkey, Greece, and the Balkans. From there, the pastry spread throughout the region and became popular in Austria and Hungary.
In the 18th century, the Austrian Empress Maria Theresa invited Italian bakers to Vienna to teach the local bakers how to make new types of pastries, including strudel. The pastry became especially popular in Vienna, where it was traditionally filled with apples, cinnamon, and raisins. This version of the strudel is known as Apfelstrudel, or apple strudel, and is still one of the most popular varieties today.
During the 19th century, strudel became a staple of Austrian cuisine and was served in coffeehouses and pastry shops throughout Vienna. The pastry also spread to other parts of Europe, including Germany and Hungary.
Today, strudel can be found in many countries around the world, and different variations exist depending on the local ingredients and cultural influences. While apple strudel is still one of the most popular varieties, other fillings can include cherries, apricots, cheese, and spinach.
