Elegant Savory Charlotte with Ricotta, Prosciutto, and Leeks

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). It’s 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:

For the Ricotta and Leek Cream:

For the Prosciutto Cream:

For Garnishing:

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 180°C (350°F).
• 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)

Chef’s 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.