venerdì 9 agosto 2019

Quiche con pesche, cipolle rosse di Tropea e roquefort



Il figlio unico cresce cercando i fratelli che non ha e sperando di trovarne più di uno.
E’ un osservatore nato e poche cose gli sfuggono.
Non si innamora delle persone se non le ha prima annusato ben bene  e scoperto delle importanti affinità.   
E’ gentile e comprensivo ma anche estremamente disponibile e sinceramente  generoso.
Come orientamento di vita si fida degli altri.

Evita di litigare perché, essendo figlio unico, non è abituato allo scontro e, essendo convinto che le parole hanno un peso,  ha paura di non poter  tornare indietro.  
Per farlo spesso fa finta di non capire, consapevole di rischiare in questo modo di passare per tonto, se non addirittura fesso.
Se capisce di non essere stato compreso forse chiederà qualche spiegazione ma non è detto.
Molto probabilmente rimarrà male ma più forte era il legame più netto sarà il taglio dell’ascia.
Non sottovalutare mai un figlio unico che non litiga.
E’ in cerca dei  fratelli che non ha ma non a tutti i costi.




Quiche con pesche, cipolle rosse di Tropea e roquefort
(per una teglia rettangolare 36x11)

 per la pasta brisée:

100g di burro a temperatura ambiente
200g di farina tipo 2
Un pizzico di sale
1 cucchiaio di rosmarino fresco tritato
50ml circa di acqua fredda

per  il ripieno:

2 grosse cipolle rosse di Tropea
2 cucchiaio di olio extravergine d’oliva
2 fettine di guanciale
Qualche gheriglio di noce (4-5)
Sale, pepe nero macinato al momento
Rosmarino tritato
200ml dello yogurt greco
150g di roquefort
3 uova
2 pesche percoche

Impastate velocemente con le dita la farina con il sale, il rosmarino e il burro per ottenere un impasto sabbioso.  Aggiungete l’acqua e impastate fino ad ottenere un composto  omogeneo. Formate un disco, avvolgetelo con la pellicola trasparente e fatelo riposare nel frigorifero per almeno mezz’ora.
Intanto riducete il guanciale a dadini minuscoli e fateli abbrustolire in un tegame antiaderente. Devono risultare croccanti ma non bruciati. Teneteli a parte.
Sbucciate le cipolle e affettatele molto sottilmente. Versate l’olio in un wok e fatevi stufare le cipolle.  Aggiungete lo yogurt, il roquefort sbriciolato, le noci spezzettate, un po’ di rosmarino tagliato finissimamente, le uova, sale e abbondante pepe nero. Alla fine incorporate una pesca sbucciata e tagliata a dadini e il guanciale abbrustolito.
Imburrate lo stampo e infarinatelo leggermente. Foderate il fondo e le pareti dello stampo con la pasta brisée e tagliate quella in eccesso. In alternativa potete stendere la pasta direttamente sul foglio di carta da forno e sistemarla cosi nello stampo evitando di imburrarlo. Versate il ripieno e livellate bene. Sistemate in superficie gli spicchi della pesca rimasta premendoli  leggermente.
Cuocete nel forno precedentemente riscaldato a 200° per 30 minuti circa. La pasta deve essere cotta e il ripieno bello colorato ma non bruciato.
Fate riposare la quiche almeno 30 minuti prima di tagliarla e servirla.





Per la giornata della Pesca del Calendario del cibo italiano invece  ho fatto una semplice ma buonissima torta di pesche. La trovate qui






8 commenti:

  1. Non so...in alcune cose mi rivedo molto, in altre no...ma non si può essere tutti uguali ;-)
    La tart mi pare strepitosa, il roquefort è uno dei miei formaggi preferiti...insieme ad altri 50 :-D
    Un abbraccio, Marina!

    RispondiElimina
    Risposte
    1. Immagino che tu non faccia finta di nulla...certo, mica siamo tutti uguali!
      50 sfumature del formaggio è la tua bandiera!!
      Un abbraccio e a presto...

      Elimina
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