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Savory pie with surplus of mother yeast, asparagus and stracchino

ingredients

servings

2

Sourdough starter

100 grams

Extra virgin olive oil

1 spoon

Soft wheat flour

120 grams

Salt

1 pinch

Stracchino cheese

100 grams

Field asparagus

500 grams

Water

50 grams

single courses from Italy - Piemonte

Savory pie with surplus of mother yeast, asparagus and stracchino

Savory pie with surplus of mother yeast, asparagus and stracchino

vegetarian with gluten with lactose high in iron high in calcium high in potassium

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Savory pie with surplus of mother yeast, asparagus and stracchino

Ideas for emptying the fridge? Here is a quick, easy, savory pie ready in less than 30 minutes. My fridge offered a soft cheese that expires tomorrow, asparagus already a few days old and surplus of mother yeast .. Why not make a savory pie? A way also to consume asparagus in a different way

Savory pie with surplus of mother yeast, asparagus and stracchino step 1

step 1

Turn on the oven at 200 ° to warm it up. In a bowl prepare the brisee pasta with the excess, water, oil and salt until a smooth dough is obtained and leave to rest for 10 minutes outside the fridge

Savory pie with surplus of mother yeast, asparagus and stracchino step 2

step 2

Meanwhile we prepare the asoaragi: cut them into chunks after washing them, and let them stew 10 minutes in a pot with water and salt

Savory pie with surplus of mother yeast, asparagus and stracchino step 3

step 3

Spread the dough on a baking tray, I chose it rectangular but you can use the one you prefer, you could even close it with a strudel .. At your preference

Savory pie with surplus of mother yeast, asparagus and stracchino step 4

step 4

Spread the stracchino as a base and over the asparagus. Place a previously heated fan oven for 12 min at 200 degrees

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