Sfogliatelle with eggs and asparagus

Sfogliatelle with eggs and asparagus
Sfogliatelle with eggs and asparagus 5 1 Stefano Moraschini

Instructions

00816 SFOGLIATELLE with EGGS and INGREDIENTS for 4 PEOPLE ASPARGI a package of ready-made puff pastry, a bunch of asparagus, 5 eggs, 50 g butter, olive oil, salt, pepper Clean asparagus by removing the stalks, cut them into pieces and let them dry in a pan with a little oil until tender.

Sprinkle the pretzels and pepateli.

Break the eggs in a saucepan and beat them with a fork, and cook over Bain-Marie stirring constantly add the butter in small pieces.

Roll out the puff pastry and crop it into triangles.

Place on a baking tray lined with baking paper and cook in the oven already warm at 220° for 15 minutes, until they are golden.

When cooked, let cool, cover the surface with the egg mixture and finish with asparagus.

Serve.

Sfogliatelle with eggs and asparagus

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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