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Asparagus recipe: focaccia with green Asparagus and Parmesanbröseln
Ingredients for 4 servings:
20 g yeast, fresh
8 tbsp.
Olive oil 200 ml water 350 g flour
salt
2 Scheib.
Wheat toast 2 cloves garlic
60 g parmesan, freshly
850 g asparagus, green
Preparation: crumble the yeast and one quarter of the olive oil and lukewarm water
stir.
The flour with a pinch of salt in a bowl. The yeast according
after the Knethaken of Handrührers work under the flour,
until a smooth dough is incurred. The dough is covered in a warm place
20 minutes to go.
Now the toast into small dice.
Garlic press by the press. The Parmesan finely rub.
Toasted bread cubes and garlic in the Moulinette finely crumbling. With
parmesan and remaining olive oil mix.
Only on the asparagus, peel the bottom third, which ends just
off.
The dough once durchkneten force and onto baking paper to a
pancake roll of 40x25 cm (for a preparation for 4
people). On a baking tray and covered 20 minutes
let go.
The dough to a margin of 2 cm with a fork, evenly
insert. The shoots close to densely so to lay the dough,
that alternating ends and tips. The crumbs on
distribute.
Focaccia in the preheated oven on the 2 Slot bar
below 25-30 minutes at 200 degrees until golden brown bake (Gas Rating: 3 /
mixing 25 minutes at 180 degrees).
Serve hot. In addition, an Raukesalat with chopped egg.
Tip: As a variation in oil braised onion strips on the
Teigfladen spread with olive oil and bake. Or
Teigfladen with tomato sauce, chopped anchovies and olives, basil and oregano
show with oil over them and bake. Nutritional
Info: Preparation time: 70 minutes (plus rest time for the dough)
Rubrik: Baking
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