INGREDIENTS FOR 6 BASKETS:
120g of filo pastry
2 knobs of butter
A small late-harvest radicchio
1 small leek or half a medium leek
2 packs of Robiola Osella with Truffle
Salt and pepper to taste
Recommended by Masterchef Italia
Cut the filo pastry into 10/12 cm squares, and brush them with melted butter. Use 4/5 squares to line a muffin tin, overlapping them to form a basket.
Finely chop the leek and radicchio and toss them in a pan with a drizzle of oil and a pinch of salt, making sure not to burn them.
Add the Robiola Osella with Truffle, an egg and salt and pepper to taste.
Fill the filo pastry baskets with the filling.
Preheat the oven to 170°C and place in the lower part of the oven to bake for 10 minutes.