Torta di Asparagi in Crosta Croccante

The recipe below, is from "La Cucina Italiana" . La Cucina Italiano is an Italian language magazine which offers fine monthly recipes and information about Italian foods. . The La Cucina Italiana web site URL is http://www.cucinait.com. We have made this recipe using asparagus and fresh artichoke hearts rather than with all artichokes. The method of preparation remains the same.

farina	350 g.
burro	250 g.
farina per lo stampo	Q.B.
sale - pepe	Q.B.

1 - Pasta Sfoglia: versate la farina sulla spianatoia facendo la fontana; al centro mettete il burro a pezzettoni, un pizzico di sale e iniziate ad impastare aggiungendo circa 175 g. d' acqua

2 - Lavorate la pasta rapidamente, senza far scogliere troppo il burro (come si fa con la frolla) poi, per 3 volte, stendete la pasta in un corto rettangolo e piegatela in 3 (come la busta). Infine avvolgete la pasta in un foglio di pellicola e tendetela in frigo per 40' circa.

3 - Intanto raschiate, mondate gli asparagi, tagiateli a strisce per il lungo e fateli stufare, in padella con una noce di burro, timo, e scalogno tritati, sale, pepe, un goccio d' acqua, togliendoli ancora al dente.

4 - Stendete la pasta sfoglia a 3 mm di spessore e rivestite con essa uno stampo rotondo (0 cm 22) a bordo smerlato, imburrato, infarinato e con il fondo ricoperto da un disco di carta da forno, quindi pareggiate la pasta ai bordi.

6 - Ripiegate sugli asparagi il bordo della pasta e decorate la torta con guarnizioni ritagliate dalla pasta avanzata. Sbattete quindi l' uovo con la panna, sale, pepe versatelo sugli asparagi e passate lo stampo in forno a 200° C per 25' circa; sfornatelo, sformate la torta e servitela tiepida, eventualmente guarnita con altri asparagi.

Flour - all purpose unbleached	12 Oz. ( 350 g.)
Butter	9 Oz. (250 g.)
Flour for the form	Q.B. = As needed or desired
Salt and Pepper	Q.B. = As needed or desired

1- Pasta Sfoglia Dough: Make a well with the flour. Put the butter, cut into small pieces, and a little salt, then begin to mix the dough. During this process add about 175 ml of water, and incorporate it into the dough..

2 - Work the dough rapidly with out melting the butter (like one does when making pasta frolla) then, roll out the dough three times forming a small rectangle like envelope (see photo). When finished put the dough into the refrigerator for about 40 minutes.

3 - Meanwhile peel the asparagus, cut them lengthwise, and sauté them in a little butter, the thyme, the cut up scallions, salt, pepper and a little water until cooked al dente.

4 - Roll out the Pasta Sfoglia to about 3 mm thickness (1/8 inch) and place it in buttered, shallow, round, scalloped baking pan ( a pie plate will also work nicely). Sift a little flour over the butter, then place a piece of parchment paper on the bottom of the pan. Put the Pasta Sfoglia in the pan so as to cover all of the bottom and the sides.

6 - Fold the dough over the edges of the filling (photo 6), garnishing with pieces of dough shaped like leaves.

Whip the cream with the egg, salt and pepper and pour it evenly over the filling. Place the tort in a 400-425° oven and bake for about 25 minutes. Serve warm, garnished with pieces of asparagus.

asparagi, da pulire	800 g.
panna fresca	50 g.
prosciutto cotto, a fettine	60 g.
un uovo	grande
scalogno	Q.B.
timo	Q.B.
burro	Q.B.
sale - pepe	Q.B.

Asparagus - Cleaned	1.75 Lb. (800 g.)
Fresh Cream	2 Oz. (50 g.)
Cooked ham - sliced	2.15 Oz. (60 g.)
Egg	Large (1)
Scallions	Q.B.
Thyme	Q.B.
Butter	Q.B.
Salt and Pepper	Q.B.