John Myers
Torta Di Asparagi – Asparagus Cake with Ricotta and Ham
The perfect torta di asparagi – asparagus cake with ricotta and ham recipe with a picture and simple step-by-step instructions.
- 50 g Butter
- 1 Egg
- 3 tablespoon Milk
- 150 g Flour
- 300 g Asparagus green fresh
- 1 Teaspoon (level) Salt
- 30 g Butter
- 30 g Flour
- 250 g Ricotta
- 3 Eggs size L.
- 50 g Grana Padano Parmesan, grated
- 2 Discs Cooked ham
- Salt, pepper, nutmeg
- Knead a dough out of butter, egg, milk and flour. Wrap in cling film and put in the refrigerator for 30 minutes.
- Cut the ends off the asparagus and peel the lower third. Wash the asparagus and cook in salted boiling water for 6 minutes. Drain and drain.
- Melt the butter and mix it with the flour. Put aside.
- Mix the ricotta with the eggs well. Stir in the cheese. Gradually add the flour butter and mix well with the mixture. Season with salt, pepper and nutmeg.
- Grease a small springform pan (approx. 20 cm in diameter) and dust with flour. Roll out two thirds of the dough and place in the pan. Pull up an edge. Prick the bottom several times with a fork.
- Spread a third of the ricotta mixture on the bottom. Cut the asparagus into pieces approx. 2 cm long. Spread over the ricotta mixture. Dice the ham and spread on top as well. Put the rest of the ricotta mixture on top and smooth it out.
- Roll out the remaining dough and cut into strips (thread out). Place the strips of dough on the cake in a grid shape. Bake the cake in the oven at 200 degrees for about 25 to 30 minutes.
- Can you eat warm or cold. We prefer it warm with a glass of dry white wine 😉
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