Cutlery Placemats CHS Group Inthema Today I present to you a delicious recipe for salt to be proposed as a friend for dinner but also perfect for a picnic in the days of spring: a strudel with asparagus and ham! I discovered this pasta strudel and I literally fell in love with its consistency soft yet workable and flexible even on the flour for pizza Rosignoli who gave this mix a little something extra.
The filling is one of those perfect this season, then in the first asparagus of the ham into small pieces, and the growth Inalp slices that are dissolved giving a creamy sauce in this delicious strudel ... I recommend you try it because you will be conquered!! ! Strudel with creamy asparagus and ham For the dough 300 g flour 1 egg Salt for pizzas Rosignoli 120ml of warm water 3 tablespoons of extra virgin olive oil Mix the flour with a pinch of salt, egg and oil and water until Mix until smooth and velvety and store in refrigerator for 1 hour to chill.
For the filling 400 g asparagus 200 g of growth light Inalp 5 sachets of 150 g slices of ham into chunks 50 g pine nuts 50 g breadcrumbs 80 g of grain 100 ml double cream Salt, pepper, and nutmeg qb Clean the asparagus by removing the white wooden and with the help of a potato peeler also strands of stems and cook them in a pot with salted water to a boil above about 4 / 5 minutes.
Drain them and pass them under running cold water and bring to the particular well on absorbent paper. Pour into a bowl the growth, cream, salt, nutmeg, Parmesan cheese and pepper and set aside. Roll the strudel dough very thin (I lie down on a sheet of parchment paper) and sprinkle with bread crumbs and pine nuts, cooked cream of the cream and growth.
United in the asparagus lengthwise and sliced slices Inalp. Fold the outer edges of the dough of a cm and close the pasta with the classic shape strudel closing the 2 ends well. Brush the dough with a little milk and bake in hot oven (leave the strudel in the wax paper that you used to spread it) to 200gradi for 40/45 minutes.
Serve in slices. 
The filling is one of those perfect this season, then in the first asparagus of the ham into small pieces, and the growth Inalp slices that are dissolved giving a creamy sauce in this delicious strudel ... I recommend you try it because you will be conquered!! ! Strudel with creamy asparagus and ham For the dough 300 g flour 1 egg Salt for pizzas Rosignoli 120ml of warm water 3 tablespoons of extra virgin olive oil Mix the flour with a pinch of salt, egg and oil and water until Mix until smooth and velvety and store in refrigerator for 1 hour to chill.
For the filling 400 g asparagus 200 g of growth light Inalp 5 sachets of 150 g slices of ham into chunks 50 g pine nuts 50 g breadcrumbs 80 g of grain 100 ml double cream Salt, pepper, and nutmeg qb Clean the asparagus by removing the white wooden and with the help of a potato peeler also strands of stems and cook them in a pot with salted water to a boil above about 4 / 5 minutes.
Drain them and pass them under running cold water and bring to the particular well on absorbent paper. Pour into a bowl the growth, cream, salt, nutmeg, Parmesan cheese and pepper and set aside. Roll the strudel dough very thin (I lie down on a sheet of parchment paper) and sprinkle with bread crumbs and pine nuts, cooked cream of the cream and growth.
United in the asparagus lengthwise and sliced slices Inalp. Fold the outer edges of the dough of a cm and close the pasta with the classic shape strudel closing the 2 ends well. Brush the dough with a little milk and bake in hot oven (leave the strudel in the wax paper that you used to spread it) to 200gradi for 40/45 minutes.
Serve in slices.
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