Ricotta & Pancetta Quiche Recipe
Chef Alessandro | Gastronomia Urbana
The chef we are featuring this week is Alessandro Boglione 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.
When the Dellapiana family from Rizzi winery suggested pairing a torta salata (or quiche) with their Dolcetto, I knew he would be the perfect one to ask!
This is his recipe for a ricotta and pancetta quiche but you could easily substitute the pancetta with steamed spinach for a softer flavor and vegetarian option.
Remember to plan ahead since you should make the dough one day before!
FILLING FOR 10 QUICHES
180 gr (3/4 cup) Ricotta “Seirass”
180 gr (3/4 cup) fresh cream
100 gr (1/2 cup) smoked pancetta cubes (or chopped bacon)
So what is Seirass? Seirass is a high quality Piedmontese ricotta which is typically smoother and creamier than the usual grainier type found in Italy. It comes exclusively from the whey and although was 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 lie 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
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.