Ingredients for 10 persons:

1 pack phyllo dough
200 g butter
1 shallot
4 heads of radicchio trevisano
1 lemon
2 tbsp. calvados
4 Jonagold apples
400 g sliced Provola cheese
corn salad



Brown the previously cut radicchio with some butter and chopped shallot in a casserole.
Cut the apples into cubes and put them into lemon water.
Melt butter in a pot, add apple cubes, steam and deglaze with calvados.
Roll out the phyllo dough, brush one dough sheet with butter, cover with another dough sheet and brush again with butter.
Arrange the Provola cheese slices, radicchio and apples, add the remaining Provola cheese and roll up.
Brush with butter and sprinkle with sesame seeds, poppy seeds or others.
Cook in the oven at 180° for 10-15 minutes.
Serve on a bed of corn salad with fresh herbs.