Rosette agli asparagi - È sempre mezzogiorno 15/04/2026

https://www.raiplay.it/programmi/esem... - Alessandra Spisni prepares tasty rosettes stuffed with asparagus and mushrooms. Alessandra begins by preparing the dough for the rosettes by mixing the 00 flour with the eggs and tomato paste until smooth and homogeneous, then lets it rest at room temperature for about an hour. Now move on to the sauce: separate the asparagus tips from the stems and set the stalks aside. In a saucepan, melt 50g of butter, add the chopped onion and garlic, the chopped asparagus tips, season with a pinch of salt and pepper, and cover with a lid for 10 minutes. Once the time is up, add a splash of white wine. In another saucepan, simmer the chopped oyster mushrooms in their cooking liquid and season with salt. In another saucepan, boil the asparagus stalks in salted water, then drain and reserve the cooking liquid. In a small saucepan, Alessandra combines the filtered asparagus cooking water with the remaining 100g of butter, the wine, a pinch of 00 flour, a few thyme leaves, a few marjoram leaves, a pinch of basil, and a pinch of nutmeg, and emulsifies until smooth. Alessandra then takes the dough and rolls it out until it's not too thin. She cuts it into fairly large rectangles, boils them in water for a few minutes, drains them, and pats them dry. She stuffs each rectangle with the sautéed asparagus tips, the boiled stalks, the sautéed mushrooms, and plenty of grated cheese. She rolls up the rectangles and cuts them into rosette shapes. Arrange the rosettes in a baking dish, drizzle with the sauce, sprinkle with grated cheese, and bake at 200°C (400°F) for 15 minutes. Serves: Ingredients for the pastry: 350g 00 flour 3 eggs 1 tablespoon double tomato paste For the sauce: 1 kg asparagus 300g mushrooms 150g butter 1 glass white wine 100g grated cheese 1 onion 1 clove garlic Nutmeg Marjoram Thyme Basil Salt and pepper To finish: Grated cheese Baking: 200°C (400°F) for 15 minutes