Savory Tartlets with Agretti

To prepare the savory tartlets with agretti, start by cleaning the agretti, removing the more earthy and tough ends 1. Once you have about 4.6 oz of them, blanch them for 30 seconds in boiling water 2, then drain and immediately transfer them to a bowl with ice water 3 to set the color.

Once cooled, drain them again and pat them dry with a paper towel 4. Transfer them to a bowl and season with oil 5 and salt. In another bowl, work the robiola cheese with a spatula 6.

and loosen it with a little cream 7. Then add the grated Parmesan cheese 8, the slightly beaten egg 9 and mix everything together.

Finally, add the agretti 10 and set the filling aside. Now take care of the dough to make the bases of the tartlets: in a food processor, add the flour 11, a pinch of salt, the oil 12.

and the cold water 13. Then blend it until you get a crumbly mixture: it will take just a few moments 14, then transfer it to a work surface 15.

Compact it with your hands 16 and divide it into 10 portions 17 which will be used to make the 10 tartlets. Grease and sprinkle with breadcrumbs 10 molds with a diameter of about 3 inches 18.

Then roll out the individual portions of dough one at a time 19 and cut out 4.5-inch discs using a pastry cutter 20; you can add scraps to another piece to roll out, continuing in this way for all the tartlets. Transfer each dough disc inside the mold 21 and let it adhere well to the bottom and sides.

Once you have lined all the molds 22, prick them with a fork and transfer a little cream with the agretti inside them, rolling them with a fork and a spoon, adding a bit more cream to each mold (23-24).

Once you have finished all the tartlets 25, lightly sprinkle them with breadcrumbs 26 and grated Parmesan cheese 27.

Place them on a baking sheet 28 and bake in a preheated static oven at 356°F for about 30 minutes. When they are golden brown, remove the savory tartlets with agretti from the oven 29 and serve them still hot 30!