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Ricotta and asparagus pie

Ricotta and asparagus pie



  • COURSE Second course
  • TIME 30 min
  • PORTIONS
  • difficulty Easy

This easy, spring-flavoured recipe lends itself to practicality and flavour at your next picnic with your loved ones.

Ingredients

Ingredients:
75 gr of asparagus
200 gr of Soresina Ricotta cheese
1 onion
50 gr of Soresina Grana Padano
100 gr of Soresina cream
1 egg
1 roll of puff pastry
oil, salt and pepper to taste

PREPARATION
  • Wash the asparagus well, clean them from the hardest part and then reduce them to chunks.
  • Finely cut the shallot, then put it in a pan to brown with oil.
  • Once golden brown, add the previously cut asparagus. Beat the egg in the meantime and pour it into a bowl with ricotta cheese, Parmesan cheese and cream.
  • When the asparagus are ready, add them to the filling and add salt and pepper.
  • Roll out the dough in a container with baking paper so as to leave some excess borders. Pour the filling and cover the edges with the dough, then bake for 30 minutes at 180° and serve.

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LATTERIA SORESINA
Via Dei Mille, 13/17
26015 Soresina (CR)
P.IVA 00108110198

T. 0374 34.91.11
info@latteriasoresina.it