Asparagus and Scallion Packet (Borsa degli asparagi e cipollotti)
This is the last one, folks. If you can’t make picnics with at least two of these tarts, you are doomed to eat inside all summer.
: Asparagus and Scallion Packets
Life should always taste this good.
4 sheets of filo dough
extra virgin olive oil
8-10 stalks of asparagus blanched in boiling salted water for about 2 minutes
3-4 scallions (green or spring onions) cleaned and split lengthwise
2 ounces grated Parmigiano Reggiano
2-3 tablespoons pesto Genovese
2 slices American cheese (sotillette)
Scarce sprinkling of crushed chili pepper
You can prepare the vegetables as far in advance as suits you, but they should be at room temperature when you assemble and bake the tart.
Lay out 2 sheets of filo and drizzle some of the oil on them. Spread it around with a pastry brush or your hands. Add two more sheets and do the same thing with the oil again.
Lay the asparagus on the filo about 6″ (15cm) from one end and leaving about 2″ (5 cm) clear on each side. Alternate the stalks so that all the tips aren’t at one end. Add the scallions.
Scatter the grated cheese evenly, then dot with pesto, then add torn strips of the cheese slices and last sprinkle sparingly with the bits of chili pepper. (Italian ones are very hot, hotter than most, so adjust to suit what you have and what you like.)
Fold the 6″ piece over the vegetable mixture, then fold up and in the sides you left free. Proceed to fold over and over the resulting packet until completely closed.
Slide into a 400°F (200°C) oven for 10 minutes, then reduce the heat to 350°F (165°C) for another 10 minutes or until it is golden brown and crispy.
Serve hot, cold or at room temperature.
Use other vegetables when asparagus isn’t in season, just be sure to precook them enough so that they will be done when the tart is cooked.
Diet type: Vegetarian
Meal type: supper
Culinary tradition: Italian
I have filed these as supper recipes because they were invented for such an occasion, but I would serve these as an elaborate antipasto, as lunch or dinner and certainly for brunch.
June 13th, 2011 in
antipasto ,
baking ,
cookery ,
cucina ,
easy ,
entertaining ,
fast ,
Italian food ,
Italy ,
picnic ,
recipes ,
ricetta ,
scallions ,
tart ,
vegetarian
