Crostatine Piccanti di Asparagi, Ricotta e Parmigiano
Asparagus, Ricotta, Chilli and Parmesan Tartlets

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my asparagus, ricotta, chilli and parmesan tartlets for you to enjoy.

Asparagus is one of the great delicacies of the vegetable world, and my asparagus tartlets quite rightly make it centre of attention. It is cooked very briefly, then plunged into cold water to retain its texture and bright green colour. You can use pecorino cheese rather than Parmesan if you like a saltier flavour.

TwitterFacebook

4

Serves

10

Ingredients

Vegetables

Main Ingredient

Side Dishes, Meat-Free Recipes

Type

Ingredients

  • 200g Fine Asparagus Spears, Woody Ends Removed
  • 1 x 320g Sheet Puff Pastry, Ready Rolled, Shop-Bought
  • For Dusting Plain Flour
  • 90g Ricotta Cheese
  • 50g Parmesan Cheese, Freshly Grated
  • 1 Medium-Hot Red Chili, Deseeded, Finely Chopped
  • 8 tablespoons Flat-Leaf Parsley, Fresh, Chopped
  • 2 tablespoons Chilli Oil
  • To Taste Salt
  • To Taste White Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest asparagus, ricotta, chilli and parmesan tartlets! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 200°C/gas mark 6. Bring a medium pan of salted water to the boil, add the asparagus, bring back to the boil and cook for 2 minutes. Drain and plunge immediately into cold water. Drain again then spread out on kitchen paper to dry.
  1. Meanwhile, line a large baking sheet with baking parchment. Unroll the pastry onto a lightly floured work surface, cut into quarters using a long, sharp knife and lay the pastry rectangles on the lined baking sheet. Mark a border about 1cm in from the edge of the rectangles with the knife.
  1. Place the ricotta, Parmesan, chilli, parsley, 1 tablespoon of the chilli oil and the salt and pepper in a medium bowl. Stir to combine.
  1. Spoon the ricotta mixture over each pastry rectangle and spread to the inside edge of the border. Lay the asparagus on top. Brush the asparagus and pastry borders with the remaining oil.
  1. Bake for 15–18 minutes or until the pastry is puffed up and golden. Serve immediately.

Once you’re done, simply sit back and enjoy your asparagus, ricotta, chilli and parmesan tartlets and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Grilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

View Recipe

Next Recipe

Courgette Roll-Ups with Ricotta, Walnuts & Chargrilled Peppers

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Focaccia ripienaStuffed Focaccia with Black Olives, Spinach and Mozzarella

I love this bread; it’s almost a meal in itself and could almost pass for a pizza with all the flavours I have put inside. You can be as creative as you like here and add in almost anything but the melted cheese with the strong flavour of the olives works perfectly with the spinach. This focaccia can be eaten warm or at room temperature and a slice will always be welcome in a lunchbox or on a picnic.

6

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Tagliatelle Alla Bolognese Di Mio NonnoTagliatelle With Bolognese

This is the real thing. The genuine ragù, as it is made in Bologna, is a mouthwatering meat sauce that includes different types of mince, including pork and beef, slowly cooked in a tomato and vegetable sauce. In Italy, this sauce is only ever served with broad, flat pasta such as tagliatelle or fettuccine and never with spaghetti.

6

Serves

13

Ingredients

Beef

Main Ingredient
View Recipe

Tagliatelle PrimaveraSpicy Tagliatelle With Peppers, Courgettes, Red Onions And Thyme

I never want to hear from anyone that it's hard to cook for a vegetarian. I know if you are a meat lover it can be annoying but there are some amazing pasta dishes out there that you can cook and this is one of them. Peppers, courgettes and onions are a great combination of vegetables and with a small punch of chilli, make this meal delicious. You can substitute fettuccine instead of tagliatelle if...

4

Serves

9

Ingredients

Vegetables

Main Ingredient
View Recipe

Dolce con pere e bananePear & Banana Sweet Bread

My wife often used to go out and buy small brioches or sweet breads as a snack for the kids, until I created this recipe; now my pear and banana bread is baked at least once every ten days in the D’Acampo household. The process is so quick and easy but the effect is very wow. It is absolutely delicious and never lasts more than twenty-four hours in our house. We’ve eaten it for breakfast, snacks...

6

Serves

10

Ingredients
View Recipe

Torrone sardoSardinian Nougat

Nougat is sold in the street markets in most towns in Sardinia and the variations on offer are vast. The one I have chosen to feature in this book is the classic and most popular version and, in my opinion, the best. You can store it in an airtight container for up to a week, but don’t put it in the fridge as it will become soft and very sticky.

6

Ingredients
View Recipe

Linguine Alla AmatricianaLinguine With Cherry Tomatoes, Pancetta And White Wine

With no doubt, I have to dedicate this recipe to my friend and manager Jeremy Hicks. We have known each other for seven years now and without fail he has to have this pasta dish at least once a week. I actually agree with him, it's one of my favourites too, because I just love the combination of the onion, pancetta and chilli. If you prefer, you can substitute linguine with spaghetti or tagliatelle.

4

Serves

10

Ingredients

Pork

Main Ingredient
View Recipe