single courses from Italy - Lazio
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A savory twist on a classic Neapolitan pastry
For the savory pastry: Pour into a food processor the flour, sugar, 100 grams of butter, 3 egg yolks, 2 tablespoons ice water salt and pepper to taste and worked for about 40 seconds.
After that compacted by hand, wrap in plastic wrap and place in the refrigerator, leaving the mixture to stand for at least 1 hour. Meanwhile devote to filling.
For the filling: In a saucepan, pour the corn with the milk, butter, salt and pepper and cook 20 minutes from when it begins to boil, over medium heat and, stirring occasionally.
Set aside and let cool.
In a separate bowl with an electric mixer to reduce the cream cheese with the egg yolks, the grated cheese and the now cooled grain.
United now the egg whites until stiff, salami, cut into cubes and asparagus cut into slices, and stir from bottom to top.
Lined now a 28 cm dish in diameter, with the dough kept in the fridge, giving it a half a centimeter thick. Pour the filling and decorated with the serrated pasta strips.
Bake at 170 ° C convection oven for 50 minutes and then for a further 5 having turned on the oven only from below.
Let cool after baking out of the oven and misshapen.