Ricotta & Asparagus Tart
Makes: 1 tart
500g asparagus
1 rectangular sheet ready-rolled puff pastry
2 eggs (1 egg for the ricotta mixture &
1 egg, lightly beaten, for egg-washing)
250g ricotta
Salt
Freshly ground black pepper Chilli flakes
1/4 whole nutmeg, finely grated
1 tbsp olive oil
20g parmesan, finely grated
Zest 1 lemon
By Amber Guinness, Thames & Hudson
Who else needs a holiday? For now, all we can do is imagine a week in Tuscany, enjoying beautiful fresh food from a local farmhouse and learning to paint. It was this exact idyllic setting in which chef Amber Guinness spent her childhood. In Arniano, a gorgeous 18th-century farmhouse in Tuscany, Guinness learned to cook and paint. It was there, in 2014, that she established The Arniano Painting School, a residential painting course and immersive art and food experience that has become a dream travel destination. In her latest cookbook, A House Party in Tuscany: Recipes, Stories and Art from Arniano, you'll find 75 original recipes including classic dishes and cocktails, seasonal menu suggestions, tips on hosting and entertaining and a "recipe" for starting an oil painting. Scattered through the book are dreamy, evocative paintings of Guinness' home in the Tuscan countryside and of the sumptuous feasts she cooks there. A House Party in Tuscany offers a much-needed respite for everyone.
1. Preheat the oven to 220°C/200°C fan-forced.
2. Remove the tough ends from the asparagus stalks by gently bending each spear from the base - the inedible part of the stalk will snap off.
3. Unroll the pastry onto a rectangular baking tray lined with baking parchment. Prick the pastry all over with a fork, brush generously with egg wash, and put it in the fridge for 10 mins while you prepare the ricotta mixture.
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Esta historia es de la edición Issue #42 de Eat Well.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 8500 revistas y periódicos.
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