Savory Charlotte: A Unique and Elegant Appetizer
Category: Appetizers
Servings: 10
Preparation Time: 1 hour 30 minutes
Cooking Time: 30 minutes
Resting Time: 2 hours
Total Time: 4 hours
This Charlotte Salata is an elegant and sophisticated dish that combines delicate layers of savory bread with rich, flavorful fillings of ricotta, prosciutto, and porri (leeks). Itโs perfect for a special occasion or a gourmet appetizer at a dinner party. The recipe features a beautifully baked brioche-style dough paired with creamy, savory fillings that will captivate your guests from the first bite.
Ingredients
For the Brioche Bread:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 350g |
| All-purpose flour | 300g |
| Sugar | 20g |
| Grana Padano DOP (grated) | 20g |
| Whole milk | 125ml |
| Eggs | 2 |
| Egg yolk | 1 |
| Butter | 150g |
| Dry yeast | 4g |
| Water | 250ml |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg (freshly grated) | To taste |
For the Ricotta and Leek Cream:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (vacuum-packed) | 500g |
| Leeks (finely chopped) | 2 |
| Parmigiano Reggiano DOP | 1 tbsp |
| Fresh cream (liquid) | 50ml |
| Gelatin sheets | 4g |
| Olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Nutmeg (freshly grated) | To taste |
For the Prosciutto Cream:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (vacuum-packed) | 250g |
| Cooked ham (thinly sliced) | 150g |
| Fresh cream (liquid) | 25ml |
| Gelatin sheets | 2g |
| Nutmeg (freshly grated) | To taste |
| Salt | To taste |
| Black pepper | To taste |
For Garnishing:
| Ingredient | Quantity |
|---|---|
| Prosciutto di Praga (or similar) | 4 slices |
| Poppy seeds | To taste |
| Fresh basil | To taste |
| Eggs (for brushing) | 1 |
Instructions
1. Prepare the Brioche Dough
- Start by sifting the Manitoba flour and all-purpose flour into the bowl of a stand mixer fitted with the dough hook.
- Add the sugar, grated nutmeg, and Grana Padano to the flour mixture. Mix to combine.
- In a separate bowl, beat the eggs and add them to the flour mixture, a little at a time, allowing each addition to be absorbed before adding more.
- Once all the eggs are added, knead the dough in the mixer until it becomes smooth and elastic.
- Transfer the dough to a floured surface and shape it into a ball.
- Place the dough in a large bowl, cover with plastic wrap, and allow it to rise for about 1 hour, or until doubled in size.
2. Shape and Bake the Brioche
- After the dough has risen, divide it into two equal parts. Shape each part into a ball and place them in an 18 cm round cake tin (lined with parchment paper and buttered).
- Let the dough rise again for 30 minutes, then preheat your oven to 180ยฐC (350ยฐF).
- Brush the top of the dough with a beaten egg for a golden finish.
- Bake for 25-30 minutes or until golden brown. Remove from the oven and let it cool.
3. Cook the Leeks
- While the brioche is baking, heat a little olive oil in a pan over medium heat.
- Add the chopped leeks and cook, covered, for about 10 minutes until soft.
- Season with salt, black pepper, and a pinch of nutmeg.
- Once cooked, stir in the Parmigiano Reggiano and let it cool slightly.
4. Prepare the Ricotta and Leek Cream
- Soak the 4g of gelatin sheets in cold water for 10 minutes.
- Heat the fresh cream (50ml) in a small saucepan and dissolve the gelatin in the warm cream. Stir until the gelatin is completely dissolved.
- Add the gelatin mixture to the cooled leek mixture and blend everything together until smooth.
- Pass the mixture through a fine sieve to remove any lumps.
- Transfer the cream to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour to firm up.
5. Prepare the Prosciutto Cream
- Soak the 2g of gelatin sheets in cold water for 10 minutes.
- In a blender, combine the ricotta cheese (250g), prosciutto, and fresh cream (25ml). Blend until smooth.
- Gently heat the fresh cream (50ml) in a small saucepan and dissolve the gelatin sheets in it. Stir well to ensure the gelatin is fully dissolved.
- Add the gelatin mixture to the prosciutto cream and blend again until smooth.
- Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
6. Assemble the Charlotte
- Once the brioche and creams are ready, carefully slice the baked brioche into three layers.
- Take two separate pastry bags (one for each cream), and pipe the ricotta-leek cream and the prosciutto cream alternately between the layers of brioche.
- Continue layering until all the layers are stacked and the charlotte is assembled.
- Use the remaining prosciutto slices to create little rosettes and place them on top of the charlotte as a garnish.
7. Final Decoration
- Brush the top of the assembled charlotte with a thin layer of beaten egg for a golden sheen.
- Decorate the charlotte with toasted brioche slices, placed vertically around the edge, and add poppy seeds and fresh basil leaves for a finishing touch.
8. Chill and Serve
- Refrigerate the charlotte for at least 2 hours to allow the flavors to meld and the filling to set.
- When ready to serve, slice into portions and enjoy this savory delight.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 15g |
| Carbohydrates | 35g |
| Fat | 20g |
| Saturated Fat | 10g |
| Fiber | 2g |
| Sugar | 6g |
| Sodium | 300mg |
Chefโs Tips
- For extra flavor, consider using prosciutto di Praga or another flavorful variety of cured ham.
- Make sure the creams are fully chilled before assembling the charlotte to ensure a firm and stable texture.
- You can prepare the brioche dough the day before, allowing it to rise overnight for a more intense flavor.
This Savory Charlotte is a showstopper of a dish, combining rich, creamy textures with delicate flavors in every bite. Whether you’re hosting a formal dinner or just want to impress your guests, this recipe is sure to be a hit.
