Mezzelune spinach and Lou Bergier


I must admit that I love eating cheeses in purity, it helps me understand them. This was the case for the Lou Bergier Pichin which, when tasted on several occasions, was going the way of the Ottavio, the other cheese present in the package sent by the Fiandino Farms, brushed in no time by me and appears! Reading the card that accompanied the Lou Bergier I wanted to follow the suggestion and put it to the “fusion” test… You can see the result in the photo, a perfect texture and a flavor that has remained intact.

This proposal is shamefully simple, just a few ingredients, a packaged puff pastry and the Saturday evening aperitif is ready. In fact, our weekend was spent at home due to a cold that I generously shared with my better half (because that time we said “for better or for worse”, or am I wrong?!) a little under the blankets, a bit of tidying up the newly painted kitchen and a bit of working on our projects. Every now and then it's nice to lock yourself in the house and not have any commitments to fulfill 🙂

And you, had a nice weekend? In the meantime, let's start with a good Monday!

Mezzelune spinach and Lou Bergier Pichin (10 segments)

  • 1 pack of puff pastry
  • 90 g of blanched and well drained spinach
  • 80 g of Lou Bergier Pichin cheese
  • 1 small yolk
  • 1 tablespoon of milk
  • Cervia salt to taste
  • Extra virgin olive oil to taste

Chop the previously blanched spinach. In a pan, sauté the spinach in a little extra virgin olive oil (1 tablespoon) and a pinch of salt for 5 minutes. Set aside and let cool. Take the pastry and cut out pastry discs of 8/9 cm in diameter with a round pastry cutter. Collect the leftover dough and put it back in the fridge to firm up and then roll it out again and make other discs. Cut the cheese into cubes.

In the center of each disc, place a little spinach and three cubes of cheese. Fold into a crescent shape and seal the edges well with a fork. Cut the top to create a chimney for moisture to escape. Put back in the fridge for 10 minutes. Turn the oven on at 180°. Beat the egg yolk with the milk and create a cream. After the resting time in the refrigerator, brush the surface of the crescents with the beaten egg yolk and bake for 10/15 minutes until golden. Eat while still hot.

With this recipe I participate in the contest The Fiandino farms:


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