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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