May 17, 2017
INGREDIENTS FOR 6 PEOPLE:
For the pasta:
- 350g di farina per impasti senza glutine
- 4 uova intere + 2 tuorli
- 1 pizzico di sale
- olio
Per la farcitura:
- 700g di piselli sgranati (1,5/2 kg di piselli in bacello)
- 700g di asparagi
- 1 cipollotto di trope
- maggiorana
- olio
- sale e pepe
- Per la besciamella
- 100g di farina senza glutine
- 100g di burro
- 1 litro di latte
- sale, pepe, noce moscata qb
Strumenti di cottura:
- Padella in alluminio Dr. Green Risoli
- Teglia da forno Pentole Agnelli
- Mixer Hamilton Beach
- Tagliere bicolore Euroceppi
PROCEDIMENTO:
- Impastare la farina con le uova ed un pizzico di sale. Arrange the flour on a clean workbench, with the classic "fountain" shape. Make a hole in the center and pour in the eggs. Beat slowly with a fork to mix the ingredients well, gradually incorporating the flour from the edges towards the centre. When you have obtained a homogeneous and solid mixture, work it by massaging it vigorously for about 10/15 minutes. on the lightly floured work surface.
Wrap the dough in a clean tea towel and let it rest for at least 30 minutes.
- arm yourself with patience and shell the peas, and cut the asparagus into chunks leaving the tips whole.&n bsp;
- Cut the spring onion into small pieces and brown it slowly in a pan with a drizzle of oil. Then join half the peas, asparagus tips and half; of their stems, add a drop of water and cook until the vegetables are tender. Season with salt and pepper and add a few chopped marjoram leaves.
- of the vegetables for about 20 minutes, then reduce them to a cream using an immersion blender.
Leave everything aside and pick up the dough again.
- Roll out the dough one portion at a time until very thin sheets are obtained and place them gradually on a lightly floured surface.
- Prepare the béchamel: melt the butter in a saucepan and add the sieved flour, mixing everything with a whisk to prevent lumps from forming. Cook for a few minutes then add the hot milk, continuing to mix with the whisk. Wait a few more minutes while the mixture thickens, then add salt, pepper and nutmeg. When will he have the right consistency, add the cream of peas and asparagus previously made to the béchamel and mix well.
- by initially pouring a little béchamel on the bottom of the pan, then a layer of pasta, one of béchamel and one of vegetables and repeating the operation until the ingredients are used up. Sprinkle with grated Parmesan and bake at 190° for about 25' and finish cooking with 5’ of grills.
Remove from the oven, portion and eat piping hot.
Bon appetit!