Quiche Digestive with St. Erasmus artichokes
With Wilden.herbals and Marcello Rapisardi
Marcello and Francesca have a opened their bakery, taking over an old neighborhood storefront on the street in Piazzale Bacone in Milan. Crossing the threshold of their workshop, there is an air of novelty, typical of incurable dreamers. At Marcello’s (the master pastry chef) and Francesca’s (the pastry host) you can breathe in the research, the classic and the love of sweets. It is like giving yourself a long hug.
With Wilden.herbals herbal teas, Marcello wanted to explore the multifaceted universe of herbs, and this is one of his recipes.
Ingredients for Brisé dough:
- 1 kg of flour
- 400 g of butter
- 20 g of salt
- 2 yolks
- 470 g of water
- 3 sachets of Remedium No. 3 – Digestive
Procedure:
Prepare the herbal tea the day before, let it cool overnight, and the next morning knead all the ingredients for the brisé dough. Let stand at least 3 hours before using.
Ingredients Cream Royale:
- 5 eggs
- 500 g of cream
- 1 sachet of Remedium no. 3 – Digestive chopped and crumbled
Prepare the Royal cream by mixing cream and eggs and a packet of crumbled infusion in a bowl until smooth and lump-free. Braise St. Erasmus artichokes, previously cleaned. Lay the mixture inside the cake pan lined with puff pastry, then cover with the cream royale. Bake in a 195° oven for 30 minutes or until shaky in texture, then take out of the oven and serve.
