Wednesday, March 16, 2011

Triangles Asparagus

Serves: 4 people Difficulty ': Media Preparation time: 1 hour INGREDIENTS 4 fresh lasagne sheets 250g. Asparagus 100gr. of ricotta cheese 2 shallots 40g. 40g butter plant. of wheat flour type "00" 3DL. vegetable broth 1 teaspoon saffron 10g. fresh parsley leaves in 20gr. extra virgin olive oil salt white pepper -------------------------- PROCEDURE Clean the asparagus: Cut a couple of inches from the stem, the most 'tough and earthy, then scrape with a knife, the rest up to the green.

Rinse the asparagus under cold water, then cut them into chunks and chop fine. Peel and chop the shallots, in a frying pan heat the olive oil, add shallots and asparagus, seasoned with a generous pinch of salt, pour a few tablespoons of hot water, cover with a lid, reduce heat and cook gently for 15 minutes.

While the asparagus are cooking, cleaned the parsley leaves with a damp cloth and chop fine. Put the ricotta in a bowl with asparagus, add 2 tablespoons of chopped parsley, salt and pepper and knead the dough with a wooden spoon to combine ingredients. Cook the lasagne sheets in boiling salted water for a few minutes, drain with a slotted spoon and lay it on a clean cloth, then cut in half 'getting 8 squares.

Preheat the oven to 180 degrees. Spread the filling of ricotta and asparagus in the center of the square and folded in a triangle, then place it on a baking tray lined with baking paper wet and squeezed. Close to foil and bake for 10 minutes. In a small saucepan, melt the butter, add flour, stir with a wooden spoon and as soon as the mixture begins to sizzle, diluted with vegetable broth already 'hot in which you have dissolved a packet of saffron.

Reduce heat and let thicken, stirring with a whisk. Spread a thin layer of sauce on the bottom of each plate, lean triangles, sprinkle with chopped parsley and serve.

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