Recipe from " Coffee Journal "
For the base:
- 250 gr Ruggeri Spelt Flour
- 150 g soft butter in cubes
- 100 ml warm water
- a pinch of salt
- one medium egg
- one medium egg
- 200 ml milk
- a pinch of salt
- black pepper to taste
- Asparagus (previously cooked in boiling salted water)
- pitted black olives
- chopped parsley or oregano
Pour the Ruggeri Farro Flour onto a wooden pastry board and make a hole in the center. Add the whole egg, a pinch of salt and the diced butter, knead vigorously with your fingertips and finally add the water. Knead until you get a smooth dough: if it is dry add a little water, while if it is sticky add a little flour. Form a ball, wrap it in baking paper and let it rest in the refrigerator for 30 minutes. Take the dough out of the refrigerator and roll it out to about 4 mm. Using a round pastry cutter, make 12 equal circles. Butter the muffin molds, place and arrange the shortcrust pastry circles well.
For the filling:
Mix the egg with salt, pepper and milk (better if at room temperature) in a bowl. If you wish, you can also add some grated cheese (such as Grana). Pour the mixture into the baskets prepared previously and pricked with a fork, finally add the asparagus cut into pieces and the black olives. Bake at 180°C for about 15-18 minutes.
Decoration:
Finish this recipe with a sprinkling of dried oregano or chopped parsley.
