Archive for May 29, 2009

It 's been a while that sprout from foodblog ricettine based on asparagus of all types, and then, a few days ago, I found myself face to face with these wonderful green-tipped sticks flourished, and, without getting lost in useless arguments, they I admired and then sniffed. Their fragrance I returned to a mixture of broad beans and artichokes, and so I got carried away by the visual and olfactory sensations and in the blink of an eye they were in my basket. Back at home has begun work as a brain to use them, the more I looked, the more I was losing friends foodblog: there was the cream of asparagus , Chamomile, there were guitar spaghetti asparagus, soft cheese and chives Arietta, c ' was the risotto with asparagus, zucchini and chives ... mumble mumble ... Laura really wanted something that would be a dinner but a snack for lunch and so I chose this fantastic cake asparagus proposed by Maite blog 's Kitchen Calycanthus has literally haunted me ... I ran the recipe to the letter, except the sesame seeds which I thought of sprinkling the plum. Inconveniete unique: we've eaten almost everything at dinner. Really squisitoooooo!

Ingredients:
a bunch of asparagus (400 g approx)
200 g of flour
100 g of grated parmesan
3 eggs
1 dl of milk
1 dl of olive oil
1 packet of yeast
a handful of sesame seeds
Salt and pepper
Procedure:
Boil the asparagus carefully scolandoli still a bit 'al dente, not cut them too thin and set aside. Mix the grated cheese with the eggs, add the milk, beating with electric whips, then the sifted flour, oil and yeast, at this point add the asparagus, salt and pepper, stir with a wooden spoon and pour in a form to cake. Sprinkle with sesame seeds and bake in preheated oven for 30-40 minutes at about 180 degrees.