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Pasty with asparagus
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 4 people
Ingredients
200 g of fresh egg pasta,
300 g fresh white asparagus,
200 g shelled fresh peas,
300 g sclopìt (Silene inflata),
½ litre of milk,
80 g of type 00 flour,
100 g of butter,
200 g of fresh cream,
salt,
nutmeg,
white pepper,
2 shallots,
5 tablespoons extra virgin olive oil,
200 g of grated cheese.
Introduction
A plant native to Asia, asparagus was already known as a spontaneous plant in the time of the Egyptians. Its season begins at the end of March and continues until May, June: to prepare them boiled, it is better to choose the big ones, while for mixed preparations, as in this recipe, the thinner ones are preferable.
Preparing
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