Knead a new Christmas

Tortellini in broth, boiled meat, mixed salad, cod... the script is always the same, year after year, and while it's comforting to know that some things will never change, it also makes you want to try something new. Often, there's not enough time to experiment and fine-tune the best technique, so you end up repeating the same menu over and over again. But if you can plan ahead—and have the right ally in the kitchen—why not test out a few tantalizing variations in advance and then come out at the right time with a dish that's as stunning to look at as it is to taste?

Molino Rossetto is the story of a family of millers for generations. Since 1760, it has been milling flour in the province of Padua, initially using traditional methods and today focusing on innovation and the search for the finest raw materials. Molino Rossetto satisfies its customers with its traditional products, but has never stopped researching, so much so that it recently launched its innovative line of Vpack flours, perfect for any recipe. Made with the finest grains, they ensure unparalleled quality, exceptional performance, and are incredibly practical: securely gripped thanks to their unique "V" shape, they are easy to use and reseal once opened to best preserve the product inside. You can pour the contents without spilling, thus eliminating waste. Most importantly, you'll no longer need scales because the package features a transparent window on the front and a measuring cup on the side that shows the amount of product remaining. Vpacks are also made entirely of FSC® paper and are 100% recyclable, including the bioplastic cap derived from plant-based materials. This container is so revolutionary that it even received the 2019 ADI Packaging Design Award, recognizing its innovative, sustainable, and waste-reducing solution.

If the Vpack is so innovative, it contains 750 grams of pure tradition. Available are type 00 flour, type 1 flour, whole wheat flour, and re-milled durum wheat semolina, all made from 100% Italian wheat, 00 flour, and Manitoba flour, as well as corn flour for polenta bramata and instant polenta, puffed cereals (plain puffed rice, ancient Cappelli grain puffed with honey, puffed farro with honey, and plain oat flakes), and other preparations like the sweet shake crepe mix... Curious? You can find them in all major supermarkets and online. For this recipe, we chose type 00 flour to make a crumbly shortcrust pastry, perfect for savory pies.

Here's an idea that helps us bring a little creativity to the table, starting with a great classic ingredient of holiday lunches and dinners: salmon. But interpreted in a savory pie flavored with dill. Every tradition is just a successful innovation, and with Molino Rossetto, it's easy to create a new trend.

For the shortcrust pastry: 200 g of type 00 flour 100 g of butter cold water salt to taste.

For the filling: 200 ml of fresh cream 100 g of smoked salmon 2 whole eggs salt, white pepper dill to taste

Method: Prepare the shortcrust pastry by combining the flour, a pinch of salt, and the cold butter, cut into cubes, in a bowl. Briefly work the flour and butter together until the mixture resembles sand. Add just enough cold water to combine the ingredients, working them briefly with your fingertips. Form a smooth, even dough and let it rest in the refrigerator for 30 minutes.

Meanwhile, prepare the filling: cut the salmon into strips and finely chop a few sprigs of dill; mix the eggs with the cream, season with salt and pepper, dill, and the previously sliced salmon.

Take the shortcrust pastry and dust a work surface with a little flour. Gently roll out the dough with a rolling pin. Place the shortcrust pastry in a square springform pan, then pour in the egg and cream filling (use a nonstick springform pan, so it's easier to remove the quiche from the pan once baked).

Bake the quiche in a preheated oven at 180°C (350°F) for about 30-35 minutes, or until golden brown on top. Check after 30 minutes and bake for a few more minutes if necessary.