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Cooking with my soul: Quiche cu sparanghel (Asparagus quiche)

Cooking with my soul

9 mai 2011

Quiche cu sparanghel (Asparagus quiche)




Scroll down for English recipe



Cand Alina ("Explora Cuisine")  a ales pentru provocarea lunii mai la "Dulce Romanie" ca ingredient SPARANGHELUL, eu am fost cea mai fericita. Asta pentru ca, de vreo 2 ani pentru mine primavara e si mai frumoasa datorita sparanghelului. L-am descoperit cam tarziu, recunosc, dar a fost dragoste la prima ... degustare. Prin urmare, cum febra quiche- urilor nu m-a lasat inca, asta am pregatit.





Ingrediente pentru o tava de 26 cm:

Pentru crusta 
  • 150 g faina
  • 60 g unt
  • 1 lingurita sare
  • 3-4 linguri de apa rece
Pentru umplutura
  • un manunchi de sparanghel (cam 20 de fire)
  • 5 felii de prosciutto
  • 2 linguri de ulei
  • 3 oua
  • 200 g cascaval nu foarte gras, ras mare
  • 200 ml smantana grasa
  • 1 lingurita nucsoara
  • 1 lingurita piper

Cum se face: 
  • In cuva robotului (sau se poate amesteca cu mana) pune faina, untul, sarea si 3 linguri de apa rece
  • Amesteca putin. Daca nu se formeaza o bila de coca mai adauga cate o lingura de apa. Nu amesteca mult, ci numai pana ce coca s-a format. Scoate coca din cuva si inveleste-o in folie de plastic. Pune-o in frigider minim 30 minute. Cand ai scos coca din frigider, incalzeste cuptorul la 190 C
  • Pe masa data putin cu faina intinde coca cu sucitorul, pana cand e destul de mare sa acopere tava de tarta
  • Pune coca in tava, apasand bine pe curbele de pe margine. Inteapa-i fundul din loc in loc cu o furculita. Pune hartie de copt pe  fundul tartei si umple-o cu boabe de fasole. Modul acesta de a coace tarta se numeste "in orb" si se face asa pentru ca fundul tartei sa nu se umfle si sa se deformeze.
  •  Coace tarta 15 minute, nu total, la 180 C
  • In acest timp prepara umplutura: Pune la incalzit putina apa, ca sa oparesti sparanghelul. Taie partea fibroasa a sparanghelului si foloseste-o la altceva (de exemplu sa faci supa). Pastreaza cateva fire mai lungi, ca sa ornezi tarta. Pe restul taie-le bucati de 4-5 cm. Pune-le in apa care fierbe si lasa-le cam 5 minute. Scoate-le si zeama formata o poti folosi la supa.
  • Incalzeste uleiul si prajeste feliile de prosciutto pana cand devin aurii si crocante. Scoate-le din ulei si taie-le bucati mai mici..
  • Bate ouale, apoi amesteca smantana. Potriveste de piper si nucsoara
  • Scoate coaja de tarta din cuptor, si cu grija scoate boabele de fasole si foaia de copt. Pune in ea bucatile de sparanghel si prosciutto.

  • Adauga jumatate din cascaval. Presara putina nucsoara.

  • Toarna amestecul de oua si smantana in care ai amestecat cu o lingura restul de cascaval. Orneaza cu firele de sparanghel ramase intregi.

  • Coace tarta in cuptorul incins la 180 C, pentru 30 - 40 minute.
  • Scoate tarta din cuptor si las-o in tava 5 minute. Rastoarna tarta pe un gratar metalic si las-o la racit.


 English version:

When Alina ("Explore Cuisine") chose to challenge us  in " Sweet Romania " with ASPARAGUS, I was the happiest person. That's because, starting about two years ago for me spring is more beautiful because of asparagus. I discovered it very late, I admit, but it was love at first ... bite. Therefore, as I am not cured yet from quiche-o- phobia, that is what I baked. 


Ingredients for a tray of 26 cm:
For crust
  •     150 g flour
  •     60 g butter
  •     1 teaspoon salt
  •     3-4 tablespoons cold water
For the filling
  •     a bunch of asparagus (about 20 spears)
  •     5 slices prosciutto
  •     2 tablespoons olive oil
  •     3 eggs
  •     200 g cheese, grated
  •     200 ml sour cream
  •     1 teaspoon nutmeg
  •     1 teaspoon freshly ground black pepper

 
How To:
  • Put the flour, butter, salt and 3 tablespoons cold water in the food processor (or by hand) and pulse them until a ball of dough is formed. If this doesn't happen, add one more tablespoon of water. Do not mix much, but only until the dough has formed. Remove dough from bowl and wrap it in plastic wrap. Put in refrigerator at least 30 minutes. When you remove the dough from the refrigerator, heat oven to 190 C
  • Sprinkle the table with flour and stretch the dough until it's big enough to cover the tart tray
  • Place the dough in the tray, pressing well on the edge to obtain a nice shape. With a fork pierce the bottom of the crust from place to place. Put parchment paper on the bottom of the tarts and fill it with beans.
  • Bake the crust 15 minutes, not total
  • Meanwhile prepare the filling: Pour some water in a skillet, for boiling the asparagus. Cut the fibrous parts of asparagus and uses them for something else (eg to make soup). Keep a few threads longer to garnish tart. Cut the rest of them in 4-5 cm pieces. Boil them for about 5 minutes. Remove them from the liquid which can be used to make soup.   
  •  Heat oil and fry the slices of prosciutto until crisp and golden brown. Remove them from the oil and cut into smaller pieces .
  • Beat eggs, then add the cream. Add pepper and nutmeg to taste
  • Remove tart shell from oven and carefully remove the beans and baking sheet. Put the pieces of asparagus and prosciutto inside. Add half the quantity of cheese. Sprinkle a little nutmeg.
  • Pour the egg mixture in which you added the remaining cheese. Garnish with reserved asparagus spears.
  • Bake tart in a hot oven at 180 C for 30-40 minutes. Remove tart from oven and leave in pan 5 minutes, than put it on a metal grill and let cool.



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