Ingredient: Flour

Quality, authenticity, excellence
Quiche with zucchini, bacon and smoked scamorza

Starters

Quiche with zucchini, bacon and smoked scamorza

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

170 min

Servings:

1 Portions

Ingredients:

250 g Flour
150 g Butter
2 Zucchini
100 g Bacon
100 g Smoked scamorza
1/2 Shallot
2 Eggs
200 ml Fresh cream
Grated pecorino cheese
Salt and pepper to taste

PREPARATION

1

Prepare the pasta brisée. Put the flour and butter in a food processor and operate it in steps, so as to create a crumbled mixture without making it overheat. Pour in three spoons of iced water and operate the food processor again until the dough is homogeneous. Take the mixture from the food processor and work it lightly by hand to make it even smoother, then wrap it in baking paper and, using a rolling pin, lightly crush it creating a tile. Let the dough rest in the fridge for at least a couple of hours: having kept the dough in a tile, the dough will more easily reach a constant temperature. Preheat the oven to 180°C.

2

After the resting time, work the dough lightly on a pastry board to make it more mouldable and, with a rolling pin, roll out a sheet of dough approximately 3-4 mm thick. Line the inside of a previously buttered mould, pierce the bottom with a fork and cook for 10 minutes at 180°C. Remove from the oven and lower the temperature to 160°C.

3

In a saucepan, melt the butter and fry the shallot. Add the zucchini cut into julienne and let soften for 5 minutes. Add the bacon cut into large but thin strips and sauté in a pan with the zucchini for another five minutes. Remove from the heat and drain the mixture to remove the excess melted butter that you used for cooking. Add to the zucchini and bacon also the smoked scamorza cut into cubes and stir.

4

In a bowl, beat the eggs and add the fresh cream, then add salt and pepper. Spread the grated pecorino cheese on the bottom of the brisée pastry shell and pour the zucchini with the bacon and smoked scamorza. Spread evenly and, finally, pour the mixture of eggs and cream. Bake at 160°C for about 40 minutes, or at least until the surface is golden and the cream has set. Take out the oven and your quiche will be ready to taste. We suggest you serve it warm.

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Quality, authenticity, excellence
Salted plumcake with ricotta, basil and sun-dried tomatoes

First courses

Salted plumcake with ricotta, basil and sun-dried tomatoes

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

85 min

Servings:

1 Portions

Ingredients:

4 Eggs
120 g Sunflower oil
180 g Milk
460 g Flour
1 Sachet of yeast
100 g Ricotta
80 g Dried tomatoes
80 g Black olives
Fresh basil
Butter
Salt
Sugar

PREPARATION

1

To prepare the dough of your salty plumcake, start by placing 4 eggs in a large bowl. Start beating them with a whisk and add salt, sugar, seed oil, milk and half of the flour. Add the yeast and keep stirring. Butter and flour a plumcake mould.

2

Add the remaining flour and stir until well blended. Finally add the crumbled ricotta, the dried tomatoes, the black olives and the basil, incorporating everything into the mixture. You can now add pepper as you like. Then pour the mixture into the previously buttered and floured plumcake mould.

3

Transfer the mould to the oven preheated to 180° in static mode, for a total of forty-five minutes.

4

Once cooked, bake the pound cake and let it cool. Finally, serve your salted plumcake with ricotta cheese, stuffed with dried tomatoes. Depending on your taste, you can present the recipe warm or cold and garnish it with fresh basil

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