Torta Pasqualina agli asparagi (Easter pie with Asparagus)

Ingredients for the dough:
-300g Manitoba flour
-200g Type 00 flour
-340g water
-20g extra virgin olive oil
-5g dry brewer’s yeast
-5g fine salt

Ingredients for the filling: -500g of asparagus -500g of ricotta cheese -100g of parmesan -3 eggs -7 hard boiled eggs -1 spring onion -extra virgin olive oil to taste -salt and fine pepper

First, knead the dough, at least 1 hour before, then wash the spring onion and cut it into rounds and fry it. Cut the asparagus for more than half, cut it into small rounds and fry it together with the onion.

Boil 7 eggs for 7 minutes. Separately prepare the filling, first soften the ricotta with a spoon and add a little salt and pepper, oil, parmesan and 3 eggs then mix everything until it becomes homogeneous, finally add the sofritto with asparagus and mix well.

Take the dough that has already risen and divide it into 2 parts, one of the 2 larger. Roll out the larger dough with a rolling pin until it becomes a thin sheet. Line a slightly high baking pan with oil and roll out the dough over the edge. Pour the filling with the asparagus into the pan, level it and then add the 7 eggs, pushing them a little into the dough or if you want, make some hollows with the back of a spoon first. Roll out the second piece of dough and cover the pan. Fold the edges to seal and form a cord. Brush the surface with oil. Finally, prick the surface of the cake with a fork. Bake for 1 hour on medium heat. Once cooked, let it cool a little and then serve. It’s a good quick cake, you can make it even if it’s not Easter :-)!

Buon Appetito!!