Croissant of Casatella of Treviso d.o.p. and radicchio salad

Recipe ingredients:

(for 4 people)

Pastry croissant with Casatella of Treviso d.o.p.
250 g of puff pastry
200 g of Casatella of Treviso d.o.p.
Fresh cream to taste
Ground salt to taste
Ground black pepper to taste
An egg
Fleur de sel to taste

Compote of red Radicchio of Treviso i.g.p.
4 heads of late Red Radicchio of Treviso i.g.p.
180 g of sugar
2 g of pectin
25 g of glucose
Lemon zest to taste
Thyme to taste
Cloves to taste

Preparation:

Pastry croissant with Casatella of Treviso d.o.p.
Cut the puff pastry into triangles of 10 cm, spread on one side a teaspoon of a cream made ​​by mixing the Casatella of Treviso with a dash of cream, little salt and plenty of ground black pepper. Roll the triangles like croissant, brush them with beaten egg, sprinkle with fleur de sel and bake at 200° C for 10 minutes, or at least until the croissants are golden.

Compote of red Radicchio of Treviso i.g.p.
Wash, clean and slice the heads of red Radicchio of Treviso i.g.p. and mix with the lemon zest, thyme, cloves, glucose, pectin and sugar, then put into a saucepan and cook until the mixture is well reduced and thickened.

Presentation:

Place on a plate a quenelle of Casatella of Treviso cream, then place a croissant and a quenelle compote of red Radicchio of Treviso.