It's time for asparagus: with eggs and cheeses they are excellent in savory pies. Like this one, passe-partout for aperitifs, snacks and light dinners
Ingredients
- 500 g thin asparagus
- 230 g rectangular rolled puff pastry
- 60 g fresh goat cheese
- 60 g Parmigiano Reggiano Dop
- 60 g Salva Cremasco Dop (or other compact and crumbly cow's milk cheese)
- 50 g milk
- 4 eggs
- salt
- pepper
To prepare the puff pastry with asparagus, lined a baking dish (26 x 22 cm) with the puff pastry, using the sheet of baking paper on which it is spread. Prick the bottom with a fork.
beat eggs with milk and grated Parmesan, then mix the goat cheese, salt and pepper.
Peel asparagus, eliminating the terminal part of the stem; boil them in abundant boiling salted water for 3 minutes and drain.
Pour the egg and cheese mixture in the baking dish, then lay the asparagus on it, together with the diced sauerkraut.
bake the baking dish at 180 ° C for 20-25 minutes. Remove from the oven and complete as desired with marjoram leaves.
For each dish its variety
Bianchi di Bassano
Venetians, protected by the PDO, are among the most prized. With their sweet-bitter taste, they are suitable for delicate risottos; excellent with raw scampi and scallops.
Wild in the field
They are very thin and tastier than the cultivated "cousins". Almost spicy, they give a strong and rustic character to omelettes and risotto.
greens
The most common, including the varieties Mary Washington and Verde di Altedo Igp (Bologna), have an intense flavor, ideal with eggs, pasta and savory pies.
Rose of Mezzago
Lombardo with De.Co. brand, is similar to white, but has the tips of a typical pink color. Also delicate, it is good in vegetable creams and fillings.
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