APPETIZER
Ascolan Piconi with Cheese
Contributed by Giorgio Bonmassar
Servings: 8
Ingredients
Stuffing:
700 g of pecorino cheese*
10 eggs
1 lemon squeezed or grated
* if pecorino is too strong you can use parmesan
Puff Pastry:
300 g flour
70 g water
30 g white wine
65 g butter
1 egg
1 pinch of salt and sugar
Method
1. Beat the eggs, add the cheese and lemon.
2. Leave to rest without stirring.
3. Make the pastry (not very thin).
4. Fill with the mixture.
5. Close the edges well and brush with the egg.
6. Bake at 200 / 220 degrees C for 15 or 20 minutes.
This is my Aunt Gabriella’s appetizer from Le Marche,
a central region in Italy.
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