|
|
|
|
Asparagus recipe: Asparagus Mezzalune
Ingredients for 4 servings:
dough
250 g Teigwarenmehl
little salt
3 eggs 1 tablespoon
. Olive oil
filling
500 g green asparagus 3 tbsp. creme fraîche 1 egg
4 tbsp.
pepper grated parmesan
1 tablespoon salt. Butter
Z tbsp. pine nuts
Preparation: dough: flour with the salt mix. Zerquirlen eggs with the olive oil to the flour
and everything into a stiff dough process (depending on the size of the eggs
maybe a little water or flour.
Dough knead 5-10 minutes, then covered ( kitchen temperature)
approximately 1 / 2 hour to rest.
For the filling to prepare asparagus (do not peel), weak
in salted water for 15-20 minutes just cook.
the asparagus in half, heads set aside. The ends in a sieve and
express. Then the cutter or with a blender puree.
creme fraîche, egg and Parmesan cheese give in, mix well,
with pepper and salt .
The little flour on dough 1-2 mm thick auswallen. rondelle
of 7-8 cm in diameter cut out.
At each Kondelle just 1 teaspoon of filling give Teigränder
with water bepinseln, rondelle Crescent.Just fold, edges with a fork
well pressed.
In a large frying pan 2-3 liters of salt water to boil,
pasta portions 5-7 minutes to cook. Drain,
warmstellen.
without the pine nuts until golden brown roast fat from the casserole.
butter melt in the pan, asparagus into pieces and heat briefly.
About pasta type, pine nuts and a little cheese on top.
Rubrik: Vegetables
Show print version of this asparagus recipe
|