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Quiche lorraine toscanaccio neck, prunes, thyme

ingredients

servings

4

Black pepper

to taste

Iodized salt

to taste

Extra virgin olive oil

to taste

Prunes

50 oz

Pork capocollo

50 oz

Fresh thyme

5 sprigs

Sour cream

20 oz

Eggs

2 unit

starters from Italy - Toscana

Quiche lorraine toscanaccio neck, prunes, thyme

Quiche lorraine toscanaccio neck, prunes, thyme

with meat with eggs with lactose

ready in

25 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quiche lorraine toscanaccio neck, prunes, thyme

A base of crisp pastry stuffed with a decidedly sweet tooth filling, a little Rusticotto but looking attractive and unique taste.

Quiche lorraine toscanaccio neck, prunes, thyme step 1

step 1

It stretches the dough on a baking sheet about 10 cm. in diameter and Prick the bottom with the flaps of a fork.

Quiche lorraine toscanaccio neck, prunes, thyme step 2

step 2

Cut the slices of capocollo, after which they are cut into strips 5 soft prunes. It keeps everything aside.

Quiche lorraine toscanaccio neck, prunes, thyme step 3

step 3

In a small bowl will break 2 eggs, work hard and you combine 2 or 3 tablespoons of cream, you add salt, black pepper and add the thyme leaves: it mixes everything.

Quiche lorraine toscanaccio neck, prunes, thyme step 4

step 4

It resumes the base of puff, you pour a thread of extra virgin and gets spread well over the entire puff, then combine the plums into strips, capocollo into small pieces and the cream of eggs and cream to the thymus.

Quiche lorraine toscanaccio neck, prunes, thyme step 5

step 5

This is complemented with a sprinkling of breadcrumbs and with a wire extravergine.Si bake in a convection oven at 180 degrees for the first 15 minutes, then it ends with the grill at 200 degrees for 5 minutes. He churns out and let it cool.

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