• Casa Del Gusto

Mediterranean Bignè


100 ml of milk

100g butter

150 ml water

150g flour 00

5/6 eggs

Salt and sugar to taste

Filling cream of ricotta and herbs:

250 g ricotta cheese

80 g parmesan

Dry chives

Salt, pepper, some chopped garlic and olive oil to taste

Place a pan over low heat until the butter, salt and sugar have melted, then bring to boil. Take off the heat, add all the flour and beat energetically with a wooden spoon until the dough comes away from the sides of the pan.

Leave to cool for 5 mins, then beat in the eggs one at the time until you have a stiff, glossy mixture.

Fill a sac a poche with the mixture and use it to create a bun shape on a baking tray.

Cook with fan oven at 180° for 15 min and then at 100/120° for another 10 min.

Leave to cool.

For the filling mix:

In a bowl mix ricotta cheese, parmesan, a drizzle of olive oil and dry chives until the mixture becomes creamy.

Season the cream with salt, pepper and chopped garlic.

Once the bun has cooled down, cut in a half and fill it with the filling mix and other ingredients that you like.

Recipe by Chef Laura Giannella

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