Rosemary Cake with Cheese and Asparagus

Servings: 4
INGREDIENTS
  • - 500 g of asparagus
  • - 250 g of cottage cheese
  • - 180 g of flour
  • - 100 ml of pasteurized cow's milk, semi-skimmed
  • - 2 cloves of garlic
  • - 1 bunch of basil
  • - 1 tablespoon chopped rosemary
  • - Extra virgin olive oil
  • - salt
  • - sugar
  • - pepper
INSTRUCTIONS
  1. Mix the rosemary to the flour and a pinch of salt, and then form the fountain and into the cavity pour a tablespoon of oil, 100 ml of warm water and a pinch of pepper.
  2. Obtained a soft dough, then wrap it in a damp cloth and let rest for 45 minutes.
  3. Cook the asparagus to steam for 5 minutes, cut them lengthwise and simmer them in a pan with chopped garlic, 2 tablespoons of olive oil and a little salt for 5 minutes.
  4. Stir the chopped basil, ricotta, milk and a pinch of salt.
  5. Lift the asparagus from the pan and pour in the flavored cream cheese, leaving the to fire off.
  6. Divide the dough into 2 pieces, one slightly larger than the other and roll it very thin.
  7. Put the round in a larger pan of 26-28 cm lined with parchment paper, sprinkle with the filling of ricotta and asparagus on top.
  8. Cover with the other sheet and seal the edges.
  9. Brush them with a tablespoon of olive oil mixed with 2 tablespoons water and a pinch of sugar.
  10. Prick dough and filling and bake at 190 ° C for 30 minutes.