Do you know the classic Easter cake? The so-called Pasqualina pie? Here this is an excellent variation with asparagus!
The filling is creamy and above all with a delicious surprise: eggs, a must during easter time!
Preparing this delicious savory pie is very easy and will make you look great 😉 try it!
SERVES 4 PEOPLE
READY IN 1h
5,2 oz asparagus
water and coarse salt to taste
1 knob butter
8,8 oz Ricotta cheese
3 tablespoons Parmigiano cheese
Salt and pepper to taste
1 roll of shortcrust pastry (I used Stuffer)
STEP 1: BOIL THE ASPARAGUS
Boil the asparagus in hot salted water for ab. 10-15 minutes.
Place them in a non-stick pan and cook for a couple of minutes adding butter.
STEP 2: MAKE THE FILLING
Blend the asparagus (add 2 tablespoons of hot water if needed) , then pleace the cream in a bowl with: egg, Ricotta and Parmigiano cheese, salt and pepper.
STEP 3: FILL THE CAKE
Unroll the shortcrust pastry and place it in a pan with a diameter of 20 cm with high edges, keeping it on the supplied parchment paper (if you want to make a final decoration with the dough, I suggest you to cut out a circle with a diameter of a couple of centimeters smaller, in order to have a little bit of leftover shortcrust pastry to make the strips).
add the filling prepared on step 2
Make two holes into the filling using a spoon and place the eggs in them.
cover with the filling
Using leftover pastry dough, decore the surface of the pie.
STEP 4: COOK
Cook the pie in preheated oven at 220°C for ab. 40-45 minutes.
#getBready & enjoy your meal