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 |
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.
Blanch the peas until tender. Drain and set aside. Cook the spaghetti in boiling salted water for the cooking time indicated on the package. Drain, transfer ...
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