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Radicchio Strudel with Fontina Cheese


Radicchio Strudel with Fontina Cheese Recipe

Ingredients:
  • 1/2 cup plus 2 tablespoons (1 1/4 sticks) unsalted butter, room temperature
  • 1 cup fresh whole-milk ricotta cheese, well-drained, squeezed dry in towel
  • 1/4 teaspoon salt
  • 1 cup all purpose flour
  • 1 9- to 10-ounce head of radicchio, quartered, cored, thinly sliced
  • 2 cups (packed) coarsely grated Fontina cheese, divided
  • 1 large egg, beaten to blend (for glaze)
  • Fresh thyme sprigs
  • Radicchio leaves (optional)
Directions:
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