multicolored tagliatelle with fresh sauce
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Salted cake with gluten-free pasta, taleggio and asparagus
ingredients
servings
4
Full fat milk
100 mL
Pepper
to taste
Iodized salt
to taste
Eggs
3 unit
Fresh cream
50 grams
Grated Parmesan cheese
50 grams
Taleggio cheese
150 grams
Greenhouse asparagus
400 grams
Puff pastry
230 grams
second courses from Italy
Salted cake with gluten-free pasta, taleggio and asparagus
Salted cake with gluten-free pasta, taleggio and asparagus
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A delicious salty pie, simple and very good!
preparation
step 1
Say the asparagus and level them up, keeping only the tips and the tenderest part of the stem. Bake for 10 minutes in boiling water.
step 2
After the time, cut off the tips and hold them apart, and wash the rest.
step 3
Whisk the eggs in a bowl with milk, cream, seasoned with salt and pepper, combine the doughnuts, the parmesan cheese and finally the asparagus washers. Mix gently.
step 4
Place the puff pastry in the mold and drill with a fork.
step 5
Add the compound previously prepared.
step 6
Garnish with asparagus tips and bake at 170/180 ° for 30 minutes. Flip and cool. Serve warm or cold.
