Ingredients
- 1 Kg asparagus
- 300 g flour
- 300 g ricotta
- 30 g olive oil
- 3 pcs eggs
- butter
- salt
- pepper
To prepare the savory pie, mix the flour with the oil, 150 g of cold water, a pinch of salt, working only just enough to obtain a homogeneous dough that you will leave to rest for 15 '. Meanwhile, peel the asparagus, removing the woody part of the stems; scrape them, wash them, boil them al dente, then drain them, cut them into chunks and let them flavor, in a pan, in a knob of butter; add salt and pepper. Cover a mold with a scalloped edge (20 cm in diameter) with part of the dough rolled out 3 mm thick; fill it with part of the asparagus, the sifted ricotta, the rest of the asparagus, salt, pepper and 2 previously beaten eggs. Cover with the remaining dough that you will seal with a cord to the one below, brush the egg cake, then bake it at 180 ° for about 50 '. When cooked, turn out the cake and serve it also as a single dish.
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