Ingredients

• 500 g Jerusalem artichoke
• 400 g Clean Treviso chicory
• 280 g Thick puff pastry
• 100 g Sliced ​​smoked bacon
• 50 g Butter
• Bread crumbs
• Laurel
• Coarse salt

Peel the Jerusalem artichokes, cut them into slices and put them in a pan with 30 g of butter, a pinch of coarse salt and a couple of bay leaves. Cover and cook over very low heat for 20-25 minutes. Divide the tufts of radicchio, according to the thickness, into 4-6 wedges.

Place them in the pan over the Jerusalem artichokes, now cooked, cover and let them dry for 3-4 minutes. Grease the bottom of a 20 cm cake tin with butter, cover it with parchment paper, butter it too, then sprinkle it with breadcrumbs.

Cover the bottom and the edge of the pan with slices of bacon, place the rolled radicchio wedges on it, then distribute the Jerusalem artichokes and complete with the rest of the slices of bacon; close with a puff disk tucking it on the vegetables along the edge. Bake the cake at 200 ° C for about 20 minutes, take it out of the oven, turn it upside down and serve it warm.

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