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Small quiches with zampone, robiola and escarole
4
25min
Sara Milletti
Tasty mini quiches with zampone, robiola, and escarole: a quick and easy appetizer ready in just 25 minutes—perfect to impress your guests.
200 g robiola
120 g escarole
1 whole egg
1 yolk
2 tablespoons grated parmesan
150 g cooked zampone
230 g shortcrust pastry
1 clove garlic
extra virgin olive oil
salt
black pepper
Preheat the oven to 180°C (350°F). In a pan, heat a tablespoon of olive oil with a peeled garlic clove. Once it starts to sizzle, add the washed and chopped escarole along with a pinch of salt. Let it wilt for a few minutes, then remove the garlic and set the escarole aside.
In a bowl, whisk the robiola cheese until smooth. Add one whole egg, one yolk, grated Parmesan, salt, and pepper. Mix well until combined, then fold in the drained escarole and diced cotechino (or zampone).
Cut out 12 circles of shortcrust pastry using a 9 cm (3.5 in) round cutter. Grease a muffin tin and line each cavity with a pastry circle. Prick the bottoms with a fork, then fill with the cheese and sausage mixture. Bake for about 18 minutes, then remove from the oven and serve warm or at room temperature.
Cotechino sausage and Zampone
The star of any party, zampone is made from expertly selected pig parts, spiced, stuffed and sealed in the traditional natural “casing”: the trotter. Citterio’s Bencotti Zampone Modena IGP is ready in just 30 minutes.
