Asparagus in Curd Cheese Pastry
Crispy asparagus baked with aromatic sheep cheese in a delicate curd cheese pastry.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 80 g pecorino romano
- 3 g salt
- 200 g butter
- 60 g chicken eggs, whole
- 200 g fat curd
- 250 g wheat flour, type 550
- 350 g asparagus, raw
- 20 g black cumin
Method of cooking:
- Place a bowl on the lid of the mixing bowl without the measuring cup, reset the scale, and weigh 350 grams of asparagus, washed, with woody ends removed, and set aside.
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