April recipe: quiche with rocket salad and Taleggio cheese

barberadelmonferratosmSpring blossoms now between our hills and even on the tables, so what we propose this month is a perfect match with a Barbera del Monferrato Cantina La Torre di Castel Rocchero.
 

 

 

 

QUICHE WITH ROCKET SALAD AND TALEGGIO CHEESE
Ingredients for 6 people:
200 g flour
100 g of butter
marjoram
poppy seeds
salt
For the filling:
300 g Philadelphia type cheese
200 g of rocket salad
200 g of Taleggio cheese
2 eggs
2 tablespoons breadcrumbs
salt and pepper

Place the flour on work surface on a fountain shape, sprinkle it with poppy seeds and one tablespoon of marjoram. Work it joining gradually the cold butter already cut into small pieces. Stir in enough water to make a soft dough. Cover with plastic wrap and using a rolling pin, give it the shape of a small brick. Let the dough rest for an hour. Clean the rocket salad, parboil it for a few minutes in salted water. Drain it then squeeze and mill it at a low speed gradually adding the two cheeses, bread crumbs and the two eggs. Add salt and pepper. Roll out the dough in a disc shape, lining a greased baking tray making it go up a bit along the edges. Fill it with the mixture of herbs, then fold the dough edge all around. Decorate it like a grid with remaining cutouts of the dough and bake it at 180°C for about 40 minutes.

SUGGESTED WINE: BARBERA del MONFERRATO by La Torre di Castel Rocchero

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