
Paglierina and Asparagus Pie
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Difficulty > Low
Preparation > minutes
Doses for > people
Step > Preparation
Boil the asparagus for ten minutes. Set a few tips aside and cut the rest into cubes. Cook for five minutes with the chopped onion, parsley, salt and pepper.
Beat the egg with the cream, pour into a bowl with salt and pepper, and mix. break up the Paglierina and add it to the mixture.
Pour over the pastry in a buttered baking tray and bake in a pre-heated oven at 180°C for 40 minutes.
The Recipes of the Caseificio Longo
Cut the aubergines in half, season with olive oil, salt and oregano and bake in
Rinse the spinach thoroughly in cool running water. Heat it for 10 minutes in a
Peel and dice the pumpkin and potatoes. Steam for about 15 minutes...
Coat the Tomini del Boscaiolo in the egg and then the breadcrumbs, pressing
Place the Tomino in a bowl, season with salt, pepper and oil...
Mix the egg yolks, finely chopped thyme, salt and Seirass with the warm bechamel
Cut the Toma into 1 cm cubes, roll then in flour, then egg beaten with a pinch
Slice the onion into very fine rings and place in a cup with the vinegar,
Clean the artichokes, slice them finely and toss them in a pan with the scallion
Chop the onion and soften in a pan with some oil. Add the diced chicken and fry