Digestive Quiche with Sant’Erasmo Artichokes
Con Wilden.herbals e Marcello Rapisardi
Marcello and Francesca opened their pastry shop, taking over an old shop window in the neighborhood in Piazzale Bacone in Milan. Entering their shop you can breathe an air of novelty, typical of true dreamers. At Marcello (the master pastry chef) and Francesca (the pastry chef) you can breathe the research, the classic and the love of sweets. It’s like giving you a long hug.
With Wilden.herbals teas, Marcello wanted to explore the multifaceted universe of herbs and this is one of his recipes.
Ingredients for the Shortcrust:
- 1 kg flour
- 400 g butter
- 20 g salt
- 2 egg yolks
- 470 g water
- 3 tea bags Remedium n.3 – Digestive
In the evening, prepare Remedium Digestive (3 tea bags) in 470g of water. Let cool overnight. The next day, knead the ingredients to make a Brisè (shortcrust). Let it rest for at least 3 hours before using.
Ingredients for Royal Cream:
- 5 eggs
- 500 g cream
- 1 tea bag Remedium n. 3 – Digestive fine crushed
To make the Royal Cream, mix together cream, eggs and the crushed tea bag in a bowl until they are well combined. Clean and braise the artichokes. Roll out the shortcrust and lay over a baking tin. Place the artichokes and cover with the Royal cream. Bake in the oven at 195°C for 30 minutes and serve.