Artichoke and Speck Pie

chef

Leonardo Pellacani

Other Ingredients

5 Eggs

75 g. Heavy Cream

15 g. Parmigiano Reggiano Cheese

q.s. Salt & Pepper

q.s. Parsley

30 g. Speck

Serve 6

Cut the puff pastry into a circular shape (diameter 13 cm) and place 1 in every molds. Prepare the filling by mixing in a bowl the eggs, heavy cream, grated Parmesan, parsley, salt and pepper. Mix everything and fill the molds. now you can add to each portion a teaspoon of artichoke sauce and  half a slice of speck. Bake at 180 ° C for 10/15 minutes.