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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

with gluten with eggs with fish with lactose source of D vitamins

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Rolled biscuit pasta with goat's asparagus salmon

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;

Rolled biscuit pasta with goat's asparagus salmon step 1

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.

Rolled biscuit pasta with goat's asparagus salmon step 2

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.

Rolled biscuit pasta with goat's asparagus salmon step 3

step 3

Meanwhile, fry the asparagus and roll with the goat's, add salt and pepper and mix everything.

Rolled biscuit pasta with goat's asparagus salmon step 4

step 4

Uncook the cookie dough gently and spread with the previously prepared cream, overlay sliced ​​salmon and finally roll over the roll.

Rolled biscuit pasta with goat's asparagus salmon step 5

step 5

Wrap with film, put the roll in the fridge for 1 hour; First serve to cut the roll into slices fairly thick.

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