- Single dish
- 20 min
Quiche with Nonno Nonni Stracchino, pancetta and artichokes
1 roll puff pastry (cut to a round shape)
60 g salt-cured flattened pancetta
200 g Nonno Nanni Stracchino
Salt and pepper
Extra virgin olive oil
1 clove garlic
Nonno Nanni Stracchino is a fresh, soft cheese with a unique flavour
Prepare the artichokes, removing the outer leaves and stem and trimming with a paring knife. Cut off the hard tips of the artichoke leaves and cut the remaining bases of the artichokes into halves. Scoop out the hairy inner part, then cut the artichokes again to obtain quarters. As you clean and trim each artichoke, place them in a bowl of water with a squeezed half lemon to stop them from turning black.
Sauté the artichokes in a pan in a little oil together with a clove of garlic (left in its paper jacket). Season with salt and pepper and cook for 5 minutes. Remove from the heat and transfer the artichokes to a bowl.
Add the pancetta, cut roughly into chunks, the Stracchino and a few finely chopped parsley leaves to the artichokes. Mix the ingredients well.
Roll the puff pastry out and line a 24 cm diameter circular baking dish with the pastry. Prick the base with a fork, fill with the mixture and bake in the oven at 180°C for 30 minutes.
First courses Gnocchi stuffed with Stracchino with asparagus, peas and leeks and creamed Nonno Nanni Robiola