Puff pastry spiral with radicchio, ricotta and cooked speck

Ingredients
1 rectangular puff pastry sheet
1 red radicchio head
250 g ricotta
1 egg
200 g cooked speck or ham
50 g Parmigiano
Salt and pepper
Extra virgin olive oil
To finish
Milk
Poppy seeds
I slice and wash radicchio.

I soften it in a little oil and season with salt and pepper.

I put cooked radicchio in a bowl with ricotta.

I add Parmigiano and egg.

I combine thoroughly.

I cut pastry lengthways into 4 equal strips.

I press strips together end to end on the table into one ribbon and place a thin rope of filling along its centre.


I add thin cooked speck slices, or your preferred filling.


I gently close the filled strip, pressing without needing a complete seal.

I start rolling it up.

I keep it upright and form a large spiral without winding too tightly.

I place on parchment.

I brush with milk and sprinkle with poppy seeds.


I bake at 180/200°C about 25/30 minutes, covering with foil if overly coloured.