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

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Pollo MargheritaChicken Breasts with Cherry Tomatoes, Mozzarella and Basil

I’m from Naples, the city that invented pizza, and I’ve been brought up with them all my life. There is nothing quite like a freshly cooked Margherita pizza. I love the flavour so much that I have copied the ingredients and added them to this chicken recipe to give me that Italian kick I sometimes crave. It is important not to use buffalo mozzarella for this recipe as it is very milky and releases...

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Bruschetta Di Fave e MentaBroad Beans and Fresh Mint Bruschetta

Bruschetta is definitely one of the main dishes for an Italian antipasti. The freshness of the mint together with the broad beans is a fantastic combination that will fill you up and yet won’t leave you feeling heavy. You can substitute the broad beans with butter beans and if you don’t have fresh mint, use fresh leaf parsley or chives.

4

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Bollito di carneAromatic Meat Stew with Red Wine, Cloves & Juniper Berries

Bollito di carne is a classic northern Italian dish, typically from Piedmont. Hearty, rich and satisfying, it always includes several different types of meat – the kinds used vary depending on availability and the preference of the cook. For this recipe I decided to use duck, pork and chicken, as recommended to me by a butcher in one of the markets I visited when filming in Piedmont. Serve with plenty...

8

Serves

15

Ingredients

Chicken

Main Ingredient
View Recipe

Linguine Vongole e Vino BiancoLinguine with Clams and White Wine

I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely.  This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously...

4

Serves

9

Ingredients

Clams

Main Ingredient
View Recipe