here I am, I'm back here this summer has been very hard for me ... two jobs .. new house under renovation and various thoughts ... not even a moment's peace!
but now the situation seems to have calmed down a bit and slowly I begin again to have space for me and for the kitchen!
this pie was born with the need to dispose of a "ton" of chicory that was given to my mother ... but after eating it with the risotto, with pasta and grilled did not know 'as do it! 
then: prepare mad dough (200 grams of flour 00 + 100 ml water + A dash of white wine +2 tablespoons of olive oil and a pinch of salt)
mix the ingredients form a ball and let it rest half an x \u200b\u200b'in the fridge Oretta
while I cut the radicchio ( I have used a medium size) fine thin el I stew in a pan with a little olive oil, little salt (I love the bitterness of the radicchio) and pepper, cover with a lid and cook it with its own steam x, otherwise be careful because it burns ! 
divide the dough into two balls and spread a very thin circle of pastry
the dough is elastic and easy to apply, at most with a little help ' flour still
in a round baking dish cover the bottom with parchment paper, place the first sheet, add the cooked radicchio freeing the edges and cover with another sheet
pinching the edges, perhaps forming a decoration with a fork to seal them (my decoration is not very accurate) and bake at 200 degrees for 30 minutes
I like warm, will keep for a couple of days and if you want you can add a more rustic flavor of the sausage or bacon diced 
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