Buckwheat tarts with stridoli

Strigoli, sclopit, silene, selene, tagliatelle della Madonna, carletti, bubbolini. Stridoli are known by many different names in Italy but they all refer to a tender shoot, which grows in meadows, along ditches in sunny places and which can be eaten both raw and cooked.

And like every year I dedicate a recipe to this field product. My father started growing them and this allows us to have them in excessive quantities and to indigestion of sauces and omelettes. I have drawn from tradition on many occasions but this time I opted for something different: a base of buckwheat brisée with a filling prepared with goat's robiola and eggs.
The cheese has a slightly more acidic taste than robiola and an even denser consistency. I diluted it in the eggs with a few spoonfuls of milk and then added the pan-fried and chopped stridoli.

I have prepared some buckwheat tarts with stridoli in single-portion versions which would have been perfect for a picnic, needless to say we ate them sitting at the table but, who knows, maybe some of you could improvise one in the garden or on the lawn behind the house in the next few days.

Buckwheat tarts with stridoli and goat's robiola

For the tarts:
150 g of 00 flour
50 g of buckwheat flour
80 g of butter
1 egg yolk
latte q.b.

For the stuffing:
1 bunch of fresh stridoli
100 g of goat robiola
1 clove of garlic
1 egg + 1 egg white
latte q.b.
Extra virgin olive oil

Prepare the dough by mixing the flours and softening the butter slightly.
In the bowl of the food processor with the blades, first mix the flours with the butter and salt. Add the egg yolk and pulse for a few seconds. Then add the milk little by little, I needed about 5 spoons but proceed one spoon at a time. When the dough starts to come together, stop the machine and transfer it to a work surface. Work it just to create the dough, cover it with cling film and let it rest in the fridge for an hour.

Clean the squeaks by eliminating the hardest parts. Finely chop the garlic, fry in extra virgin olive oil and then add the stridoli. Cook for 5 minutes, turn off and transfer to a cutting board. Chop the herbs finely and set aside.
In a bowl, combine the robiola, the egg and the egg white. Once the stridoli are cold, add them to the mixture, add salt and pepper and, if the filling is too dense, correct it with a little milk.

Roll out the dough to a thickness of about 4 mm and line 4 10 cm diameter tart molds.
Let it rest for 10 minutes again in the refrigerator.
Take the tarts back, fill them with the filling up to the edge and bake at 180°C for 30 minutes.
They can be eaten hot or at room temperature.


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