Today we prepare a vegetable pie in a shell of “brise” pasta or rather, as I call it “sbrise” pasta. It remains very crumbly and melting on the palate. To this recipe, I often add aromatic herbs or grated cheese, but today I added the spirulina alga, not only to give it this bright green color, which I like so much, but also because the spirulina has multiple nutritional properties. Let’s see together how to prepare this wonderful and colorful nutritious flan, greedy and … I would add … colorful!
Construction time: 70 minutes
Degree of difficulty (from 1 to 5): 1
Mold 25×35 cm
Ingredients for the “sbrisè”
300 g of “00” flour
2 tablespoons of spirulina
3 g of salt
150 g of cold butter
110 g of cold milk
For the stuffing
4 degrees eggs
300 g of asparagus
salt and pepper to taste
150 g of mozzarella or smoked provola
1 tablespoon of grated pecorino cheese
2 tablespoons of grated Parmesan cheese
2-3 tablespoons of various seeds
extra virgin olive oil as needed
1 clove of garlic
Procedure to make the asparagus and carrot pate in brisè
Wash and dry the asparagus, carrots and leek. In a planetary or in a bowl, cut the butter into cubes, add the flour, spirulina and salt, work all together to obtain crumbs, at this point add the cold milk, work until compacted, cover with film and put in the fridge at least 30 min. Steam the asparagus, leaving them crispy. Cut the mozzarella into cubes, place it in a colander and let it drain. With the help of the potato peeler cut the carrots and keep aside. Cut the leek for a long time.
In a non-stick pan heat 2-3 tablespoons of extra virgin olive oil a clove of garlic, fillet leeks, add 2-3 tablespoons of water and leave to dry, as soon as they are ready remove from the pan, put them to cool in a flat dish.
In the same pan with the garlic, sauté the asparagus, if necessary, add more oil; brown them for a few minutes, season with salt and pepper and turn off. Turn on the static or ventilated oven at 190 ° C. In a bowl, break the eggs, add the grated cheese, season with salt and pepper and beat for a few minutes. Grease the mold. Hunt the dough from the fridge, leave it acclimatized about 10 min. Flour the surface of a pastry board and with the help of a rolling pin roll out a thin sheet about 3-4 mm coated the pan, making sure the dough adheres well to the edges and corners; with a knife trim the excess. In a non-stick pan heat 2-3 tablespoons of extra virgin olive oil a clove of garlic, fillet leeks, add 2-3 tablespoons of water and leave to dry, as soon as they are ready remove from the pan, put them to cool in a flat dish.
At this point, arrange at your leisure the vegetables inside the shell of pasta, part of the mozzarella and cover everything with eggs. Sprinkle the surface with seeds, if you like other grated cheese and decorate with the remaining mozzarella. Cook for about 40 minutes at 190 ° C.
Notes: you can replace the whole or part of the flour “00” with a semi-integral or integral type, if you need to add more milk, as this type of flour can absorb more. You can replace the asparagus with the views you prefer.
The recipe was created by Strube Efrat.