Grilled mackerel with sesame carrots and sprouts mashed potatoes
20 minutes
4 servings
Difficulty: medium
Quiche with artichokes and anchovies
Ingredients for 4 servings
• 200 g of puff pastry
• 200 gr of artichokes
• 150 gr of smoked provola
• 2 eggs
• 150 gr of buffalo ricotta
• 100 ml of cream
• 5gr of salt and pepper
• 40 gr of anchovies in olive oil
Preparation
• Roll out the puff pastry on a baking sheet.
• In a bowl, work the whole eggs with the ricotta, add the liquid cream and mix by adding salt and pepper.
• Clean the artichokes, cut them into wedges and stew them in a pan with a little water until they are tender.
• Spread the artichokes on the basis of puff pastry and add the liquid mixture of cream and eggs, the provola into cubes and anchovy fillets on the surface.
• Fold the edges of the puff pastry and bake in a pre-heated oven at 200 °.
Product used
The Cantabrian Sea anchovy fillets
The Cantabrian Sea anchovy fillets comes from high quality artisanal process. From fishing to packaging, all is carried out state-of-the-art. Available in easy see-through trays with airtight lid. Also available with chili.
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