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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59   -39100 Bolzano (I)-www.gasthaus.itPhone +39 0471 317 700-Fax +39 0471 317 701
Recipe from Gfrillerhof in Caprile-Tesimo

Lukewarm asparagus tartlets

200 g pastry dough
200 g peeled asparagus from South Tyrol cooked in asparagus broth
200 g royal mass

120 g all purpose flour
60 g softened butter
2 free range eggs from South Tyrol
2 dl water

Royal Mass
100 g heavy whipping cream
1 free range egg
A little grated cheese
Salt, pepper, nutmeg
To make the dough, mix together the flour, butter eggs and water, knead them until the dough has been formed and allow the dough to rest. Grease some small tartlet moulds and press the pastry dough into it. To make the royal mass, mix together the heavy whipping cream, eggs, grated cheese and seasonings until it turns into a smooth filling mass. Now cut the cooked asparagus into small pieces, place it into the pie shells, pour the filling mass over it and bake the tartlets at 175° degrees C for about 25 minutes.
Recipe from Gfrillerhof in Caprile-Tesimo
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Gruppo „Locanda Sudtirolese“
c/o HGV-Service Cooperativa
Via Macello, 59-39100-Bolzano (I) - www.gasthaus.itPhone +39 0471 317 700 - Fax +39 0471 317 701VAT no. 00576540215
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