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Rolled biscuit pasta with goat's asparagus salmon
ingredients
servings
8
Pepper
to taste
Iodized salt
to taste
Caprino cheese
140 grams
Greenhouse asparagus
200 grams
Salmon
200 grams
Potato starch
20 grams
Type 00 wheat flour
80 grams
White sugar
10 grams
Eggs
6 unit
Egg, yolk
2 unit
starters from Italy
Rolled biscuit pasta with goat's asparagus salmon
Rolled biscuit pasta with goat's asparagus salmon
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
To taste salmon alternatively we present a little elaborate but tasty recipe at the right, light, and variant that besides being a medium dish, with the addition of a contour, you can also use it as an original appetizer or finger food;
preparation
step 1
Whisk the eggs and the yolks with the sugar until they are mounted, apart from adding the albumens and adding them gently to the compound.
step 2
Add flours and salt. Mix the mixture in a rectangular plaque covered with baking paper. Rinse at 180 for 15 minutes; Bend and roll it over a canvas.
step 3
Meanwhile, fry the asparagus and roll with the goat's, add salt and pepper and mix everything.
step 4
Uncook the cookie dough gently and spread with the previously prepared cream, overlay sliced salmon and finally roll over the roll.
step 5
Wrap with film, put the roll in the fridge for 1 hour; First serve to cut the roll into slices fairly thick.
