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ITALIAN RECIPES BY:

  2. Home
  3. Course
  4. 'Secondo' or the Main Course
  5. Brisé with leeks, nuts and burrata

Brisé with leeks, nuts and burrata

noberasco vegetarian

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Brisé with leeks, nuts and burrata
  • 30%
    607.5 kcal
  • 36%
    18.07 g
  • 48%
    43.16 g
  • 13%
    35.43 g
  • 0%
    0.305 g

    Preparation time

    0:30 min + 0:40 min resting time

    Cooking time

    0:55 min

    Difficulty

    medium

    Servings

    serves 6

Ingredients

  • >> For the dough:
  • 250 g all-purpose white flour
  • 100 g cold butter into small cubes
  • 70 ml cold water
  • 1 pinch of salt
  • >> For the filling:
  • 300 g cleaned leeks
  • 150 g burrata
  • 100 ml fresh milk (or Parmalat Zymil)
  • 85 ml dry white wine
  • 70 g Noberasco organic walnuts, shelled
  • 50 g ricotta
  • 40 g butter
  • 1 egg
  • Filippo Berio extra virgin olive oil
  • Cannamela organic black pepper
  • nutmeg
  • salt
  • >> Our wine picks:
  • Santa Margherita Pinot Grigio Valdadige
  • OR: Tenuta Cà Bolani Friulano Friuli Aquileia DOC Superiore
  • OR: Masseria Altemura Negroamaro Salento IGT
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Method

  1. Place the flour on a pastry board, make a well in the centre and add butter and salt.
  2. Knead the dough by rubbing it through the hands until you get a grainy mixture.
  3. Prepare the leeks: wash and cut them into thin slices.
  4. Fry in melted butter for a few minutes.
  5. Add the wine, lower the heat, cover and cook for 10/15 minutes.
  6. Turn off and let cool.
  7. Meanwhile, cut the burrata in half, empty it and mix its wonderful contents with the ricotta.
  8. Soften with a wooden spoon and work by adding 2 pinches of salt, pepper, nutmeg and egg.
  9. Add 50 ml of milk and mix everything to obtain a soft cream.
  10. Add the shredded burrata, the warm leeks and chopped walnuts.
  11. Stir and add the remaining 50 ml of milk (the filling should be soft and creamy, add more milk if necessary). Put in a cold place.
  12. Heat the oven to 190°C.
  13. Spread out the brisé dough and cover a 30 cm mould, greased and floured.
  14. Line the base of the pie with a sheet of wax paper, fill it with rice and bake for 10 minutes.
  15. Remove wax paper and rice. Prick the bottom with a fork, brush it with a little milk and bake the pastry shell for 10 minutes more.
  16. Add the filling to the brisé, level and bake at 180°C for 30 minutes or until golden-brown.

This recipe was created by the foodblogger Elena Levati for Noberasco

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Chef's tip

You can pimp up the taste by adding some Parmesan flakes to the filling!

Serving suggestion

Serve with a colourful salad and/or with vegetable side-dishes.

Wine selection

Riesling, Pinot grigio, Friulano or Negroamaro.

Family tip

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Dish history

Salty pies are always a great idea, especially if you are preparing apperitisers, a buffet for a party, or a yummy take-away dish! This recipe features Burrata, one of the most beloved Italian dairy products, a fresh cheese made of buffalo and/or cows' milk, similar to mozzarella but far softer and creamier. It's traditionally produced in the Murgia and in other Pugliese areas and is a real taste delight!