Sapori per la felicitá

Passport & Plate - Quiche with a mozzarella, tomato and basil

Brazil | Monday, March 10, 2014 | 2 photos

Ingredients
Ingredients

Mass
200 grams Wheat flour
100 grams unsalted butter
1 teaspoon of salt
cold water

Filling
400 grams of mozzarella
40 grams of sweet grape tomatoes
Basil to taste
3 eggs
300 ml of fresh cream
nutmeg
pepper
salt

 

How to prepare this recipe
Cut the cold butter into cubes, place flour and salt. Add the butter and flour with your hands until it becomes crumbly and then gradually add the cold water until it forms a stiff dough. Wrap in plastic wrap and leave in the fridge for 20 minutes.
Roll dough in shape and refrigerate for another 20 minutes. Cover the dough with parchment paper and place beans to give weight and mass does not shrink. Lead to the pre-heated 180 º oven for 15 minutes.
Once the dough is baked and cold, spread the mozzarella and basil and pour the mixture of cream, eggs, nutmeg black pepper and salt. Finish with grated parmesan cheese and sliced?? tomato. Bake at 180 degrees until golden brown.

 

The story behind this recipe
I left my small town and my parents at the age of fourteen to study in São Paulo. Since then, I have changed in many ways and left much of my past behind, but one thing I learned from my mother never left me: the passion for food. Today I'm 20 years old and I go back to my town less often than I'd like, but every time I go there my mother and I book some part of the day to cook. It is precisely among so many recipes and literally putting our hands dirty, we could decrease the lack we feel from each other and still feel as if we lived together.
One of the most traditional recipes between us is a quiche with a lot of mozzarella, tomato and basil, plus a special touch of nutmeg and pepper. This recipe is very special to me because it is simple, light and delicious as the best things in life. This simplicity also reminds me of the delicious years I spent in my town, surrounded by loving parents and friends, plus lots of good food.
Even though I feel in different gastronomic cultures when I'm in my kitchen, there's no better place than Italy to see the best gastronomy. The country beyond the historical and natural beauties, has one of the richest cuisines in the world, and what enchants me most - as in my quiche - is that many delicious recipes are made with simple, fresh ingredients. Go to Italy, to me, would be an experience so intense back the origins as the taste of good pasta with tomato sauce.