Osteria di Fonterutoli recipe: WHITE ASPARAGUS PIE
Tuesday 04 April 2017
For 4 servings
200 g white asparagus
1 salted pastry disc
For the filling
100 g ricotta cheese
1 table spoon fresh cream
2 table sppons grated parmigiano reggiano
Salt & pepper
4 rosemary banches
1. Wash and peel the asparagus, cut the final hard part. Cook 10/ 15 minutes in hot water on until tender. Take aside.
2. Mix together ricotta, cream, egg and parmigiano. Season with salt and pepper.
3. Oil 4 single little baking tins, and cover the sides with the pastry. Put pieces of asparagus on the bottom, add some of the fillinf and on the top a couple of asparagus tips.
4. Bake at 175°C for 25 minutes. Garnish with the rosemary and serve warm.
Wine paring: Azisa, sicilian white wine, aromatic, fresh, with flower and citrus notes, pleasantly dry and mineral.