Another recipe for Easter lunch! This time I bring you a delicious and delicate recipe, very easy to make. The contrast between the soft dough and the crisp casing is very pleasing. It can be served at room temperature, making it ideal for a buffet: the thousand leaves in pasta with asparagus and fondue!





250ml fresh cream
2 eggs
400g asparagus
Ready wire pasta
2 tbsp grated cheese
100g fontina, cut into small cubes
extra virgin oil q.b.
Salt and pepper q.b.
1 small shallot


Cut the asparagus into pieces, keeping the tips aside. Season and wither in a frying pan with a tablespoon of extra virgin olive oil and finely chopped shallots.
Meanwhile, vigorously beat the eggs in a bowl, adding the cream, grated cheese, diced, salt and pepper to taste. Insert the asparagus.

Line a round zippered tin about 28cm in diameter with baking paper and cover with the brushed wire paste with extra virgin olive oil to prevent it from sticking.
Add the mixture made with cream, eggs and asparagus, finishing the tips of the asparagus that have been set aside.

Bake in a breezy oven pre-heated to 160, for about 40 minutes, covering the baking tray with aluminum paper to prevent the filo paste from burning.

When the dough is cooked we can remove the aluminum and let it take color for another 7 or 10 minutes.


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