#TasteItalia Ricotta & Pancetta Quiche

“In this series Anna Savino from Piemonte is sharing inspirational Italian recipes”

Ricotta & Pancetta Quiche  – Recipe from Chef Alessandro | Gastronomia Urbana – Alba

Alessandro Boglione is from Gastronomia Urbana in Alba. He was trained by top chefs in his career and brought a Michelin Star to the Castello di Grinzane in the Barolo region. Chef Boglione had always dreamt of bringing simple yet perfectly executed food into people’s homes and making it accessible to all. This is why he opened a gourmet “urban deli” in the heart of the city. There are a few tables where people can sit, but you can also take away homemade fresh foods along with a few featured hot dishes of the day.

Ricotta & Pancetta Quiche

FILLING FOR 10 QUICHES

180 gr (3/4 cup) Ricotta “Seirass”

180 gr  (3/4 cup) fresh cream

2 eggs

100 gr (1/2 cup) smoked pancetta cubes (or chopped bacon) 

What is Seirass? Seirass is a high quality Piedmontese ricotta which is typically smoother and creamier than the usual grainier type. It comes exclusively from the whey and although traditionally made from sheep’s milk, is now more commonly found from cow’s milk. Use whatever kind of ricotta you can find – but the creamier the better!

RICOTTA (Seirass) QUICHE with smoked PANCETTA

Use individual small tart tins and lay dough inside Pour in the filling and cook for 170°C (340°F)  for 20 minutes. 

Serve room temperature.

INGREDIENTS PASTA BRISE’ (Dough)

500 g (2 cups) All Purpose Flour

250 gr (1 cup) softened unsalted butter

140 gr (1/2 Cup) water

1 yolk

8 gr (1 1/2 teaspoons) salt

Mix all the ingredients together until you get a smooth and homogenous dough. Cover with plastic wrap and let rest in the fridge for at least 12 hours.

Suggested wine pairings:

Moon Curser Dolcetto 2019