As the saying goes, "...Easter with whomever you want"? Well, we decided to celebrate it with a golden Trentingrana pasta matta, wrapped in Trentino Speck, two essential and beloved ingredients of the Easter holidays: asparagus and eggs.
Simple ingredients that come together to create a symphony of flavors, perfect as an aperitif or appetizer during lunches and dinners with family or friends, or even as an original picnic option immersed in the nature of the Paneveggio Pale di San Martino Natural Park.
A suggestion for pairing? Try it with Cavit Trentodoc sparkling wine!
For the dough
- 250 g 00 flour
- approximately 140 g warm water
- 2 tablespoons seed oil/extra virgin olive oil
- 2 tablespoons Trentingrana cheese
- 1 pinch of salt
- 500 g white asparagus
- 500 g green asparagus
- 3 eggs
- 200 g sliced speck
- Extra virgin olive oil
- Salt and pepper
- 00 flour
- 1 egg
- Rolling pin
- Pasta cutterFarina 00
DIRECTIONS:
- In a bowl, combine the flour, Trentingrana cheese, and a pinch of salt. Add the oil and warm water. Knead until the dough is soft, elastic, and non-sticky. Shape into a ball, drizzle with oil, cover with plastic wrap, and let rest for at least half an hour at room temperature.
- Wash, trim, and cook the asparagus in boiling salted water for about 8-10 minutes. Drain and let cool.
- Boil the eggs in a small saucepan for about 8 minutes, wait until they cool, remove the shells, and slice them.
- Roll out the dough thinly with a rolling pin on a well-floured tea towel, forming a rectangle and trimming any irregular edges.
- Arrange the speck slices on the dough, leaving a few centimeters free from the edges. Arrange the asparagus on the longest side, covering about half of the speck, overlapping them until they are finished. Add the egg slices on top, season with salt and pepper, and a drizzle of extra virgin olive oil.
- Using the tea towel, cover the egg and asparagus filling with the speck-lined pastry, giving it the typical strudel shape. Seal well and trim any excess pastry, which you can use to create decorations to top the strudel.
- Carefully place the strudel on a baking sheet lined with parchment paper. Brush the entire surface with beaten egg.
- Bake in a preheated oven at 180°C (350°F) for about 45 minutes, until the strudel is golden brown.
RECIPE BY: Silvia Coletto is a food blogger, food photographer, and passionate connoisseur of typical products and traditional recipes from Trentino-Alto Adige, and Primiero in particular. On her blog, www.dolcimariemonti.it, special attention is paid to selecting local ingredients. You can find traditional Dolomite cuisine as well as some new and easy modern interpretations.
You can also follow Silvia and her Cucina delle Dolomiti stories on her social media channels, Instagram and Facebook.
