Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 50 minuti |
Ingredients
| 1 | rectangular puff pastry pack |
| 1 | bunch of asparagus |
| 100 g | fresh ricotta cheese Sterilgarda |
| 1 | spring onions |
| to taste | chives |
| 40 g | grated gruyere |
| 1 | egg |
| to taste | salt |
| to taste | pepper |
| 1 | yolk |
| 1 tablespoon | Sterilgarda microfiltered whole milk |
Prepare this recipe with:
Preparation
- Clean the asparagus and blanch them in boiling salted water for 3 minutes, then drain them and stop the cooking in cold water.
- Drain the asparagus again and pat dry with kitchen paper.
- In a bowl, mix the Ricotta Sterilgarda with the grated cheese, chopped spring onion, egg, chopped chives and season with salt and pepper.
- Mix until the mixture is smooth.
- Roll out the puff pastry on a baking tray lined with baking paper.
- Spread the prepared filling inside, placing the asparagus on top side by side.
- Brush the edges with the egg yolk beaten with the Sterilgarda Whole Milk.
- Cook in a preheated oven at 200° for 30 minutes.
- Remove from the oven and serve the asparagus pie warm or at room temperature.
Peel the cucumber, cut it in half lengthwise, scrape out the seeds with a spoon and chop roughly. Repeat the same process with the tomatoes and peppers. ...
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