Recipes
from Lazio

Endives and sardine quiche

• 250 GRAM SHORTCRUST PASTRY made with margarine
• 1 HEAD OF CURLY ENDIVES, cut in strips
• 300 GRAM SARDINES
• 2 CLOVES GARLIC, chopped
• 1 RED PEPPER, chopped

• 250 GRAM SHORTCRUST PASTRY
• 3 EGGS
• 1 CUP CREAM
• 200 GRAM BACON, cubed
• 4 SLICES HAM, in strips
• 150 GRAM CHEESE, grated

Roll out the puff pastry and line a greased quiche mold with it. Stir fry the endives with the garlic and the pepper until it has completely shrunk. Put half of the sardines in the pie, followed by half of the endives. Repeat this process. Bake the quiche about half an hour at 200 degrees Celsius.

13 November 1868 is the dying day of the Italian composer Rossini. He wrote 39 operas, of which “The Barber of Seville” and “Wilhelm Tell” are well known. Click on culinary calendar for Links between cooking and worldwide history.

Roll at the pastry and line a greased quiche mold with it. Mix all remaining ingredients together and pour the mixture into the pie. Bake the quiche about half an hour at 200 degrees Celsius.

Inspired by the book: Letzeburger Musel, cooking with products form the Luxembourg Moselle (and by my daughter Anna).