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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

1 egg

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.