Today is Pi Day, the annual celebration commemorating the mathematical constant π (pi).
Let’s celebrate with a delicious Italian savory green pie because cooking is a lot like mathematics!
Photo by Ale Gambini – BreadLoveAndDreams.com
Servings : 6
Difficulty : easy
Prep Time : 25 min.
Cook Time : 35 min.
1 sheet frozen puff pastry, thawed
1 bunch fresh asparagus, washed and trimmed
2 tbsp unsalted butter
1 tbsp fresh Italian parsley
9 oz fresh ricotta cheese
1/2 cup Parmigiano Reggiano cheese, grated
3 egg yolks
salt and pepper, to taste
Preheat oven at 350 F degrees.
Line a 9 inch pie pan with parchment paper and set aside.
In a large skillet, boil the asparagus in salted boiling water until tender. Drain with a colander then return them into the skillet with 2 tablespoon of browned butter. Sauté for a couple of minute, adjust with salt and pepper.
Allow to cool than cut into pieces (reserve a couple of tips for decorating the pie), whirls asparagus and parsley with a hand blender until creamy.
In a big bowl prepare the pie filling mixing together ricotta cheese, Parmigiano Reggiano, asparagus cream, 2 egg yolks, salt and pepper to taste.
Roll the thawed puff pastry on a slightly floured work surface, then move the puff pastry into the pie pan, trim the excess of puff pastry from the edges and reserve it. Pinch the pastry with a fork.
Cut from the reserved puff pastry 2 doves with a cookie cutter dove-shaped. Set aside.
Spread evenly the filling into the puff pastry.
Decorate the pie with the doves and some asparagus tips.
Brush the edges of the pastry and the doves with one beaten egg yolk.
Bake for 35 minutes.
Serve warm or at room temperature, either way tastes great.