Pie Asparagus, Leeks and Wurstel
By: sunflowers8
Published: Thursday, April 28, 2011 - 4:46am

Ingredients




Pie asparagus, leeks and wurstel
What does it take for the crust
200 grams of flour 00 Molino Spadoni
100 grams of cold butter into small pieces
1 egg
a pinch of salt
1 tablespoon cold water
What is necessary for the filling
2 eggs
1 leek
8 asparagus
2 tablespoons fresh cream
60 grams grated Parmesan cheese
Oil Evo Le Conserve della Nonna
Wurstel Beretta
Sale
Pepper

Preparation

1 Mix in a blender the flour, butter, egg, salt and slowly add water until the dough becomes a ball. 2 Transfer the dough on a floured surface and roll it out with a rolling pin to a thickness of about 5 mm. 3 Line a pan (in this case I used a glass baking dish PASABAHCE diameter 17 cm) and trimmed the edges with a knife or hovering over a rolling pin. 4 Let the dough rest in refrigerator for at least 20 minutes while you prepare the filling. 5 Wash and cut the leeks into thin slices and sauté gently in a pan (I used Ballarini Greenline) with a little oil and a pinch of salt and pepper. 6 Keep aside and let cool. 7 Preheat the oven to 200°C. 8 Wash and boil for 5 minutes to steam the asparagus. 9 In a bowl, beat the eggs with the Parmesan cheese, fresh cream and add the leeks. 10 Season with salt and pepper. 11 Roll out the pastry crust from the refrigerator and fill with the filling of eggs and leeks. 12 Arranged radially alternating wurstel and asparagus. 13 Bake at half height for about 15 minutes or until the filling becomes firm, if you cover the surface of the cake with a sheet of aluminum foil. 14 Remove from the oven and serve warm.

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