INGREDIENTS
- Time
- – Harina integral 350 gr
- – Yogurt pure 150 gr
- – Water 100 cm3
- – Sal 1 cda
- – Recent yeast 15 gr
- Stuffed:
- – Asparagus 1 tied
- – A handful of cherry tomatoes
- – Bacon
- – Salt and pepper
- Asparagus pesto:
- – Asparagus stalk
- – Parsley
- – She
- – Lemon juice
- – Grated cheese
- – Olive oil
- Garrison:
- – Inexperienced leaves (lettuce leaves, spinach arugula)
- – Yogurt
- – Lemon juice
- – Salt and pepper
- – Cilantro
- – Oliva
- – Roasted peanuts
- Beet chips:
- Components
- – 2u uncooked beets
- – Sal
- – Black pepper
- – Thyme
- – Romero
- Wash the beet to take away any potential filth.
- We take away the stem and peel it.
- With the assistance of a mandolin (and a few skinny gloves, in order to not get stained, for the reason that beet dyes rather a lot with its attribute pink colour) we minimize it into skinny slices.
- Flippantly dry the beet slices with the assistance of absorbent paper.
- We put the beet slices in a big bowl, add salt and drizzle with the additional virgin olive oil. We stir effectively so that every one the sheets are effectively impregnated, on all sides. We let it relaxation right here for quarter-hour.
- After this time, we drain the beet effectively.
- We place the beet slices on the oven tray, lined with greaseproof paper. We should place them very effectively unfold out, in order that they don’t overlap.
- We add black pepper, a pinch extra salt and a bit of thyme and rosemary.
- We put it within the oven, which should already be preheated to 150°C and bake for 45 minutes.
- After this time we take a look at… if the beet chips are effectively made and crispy, we are able to take them out now. In any other case, we proceed cooking within the oven for 10 or 15 extra minutes.
- For the dough: Mix all of the substances and let it relaxation for an hour, effectively lined, in order that no air will get into it.
- Stretch right into a rectangle and place on a plate. Make edges and prick.
- For the asparagus, clear the white half and place on a plate with oil, salt and pepper, plus the cherrys. Bake in a scorching oven for 3 minutes.
- For the pesto, minimize the asparagus stalks and sauté in a pan or boil till tender
- Place all of the substances in a mixer glass and course of every part.
- Add the pesto base plus the asparagus. You may wrap some asparagus in bacon and intersperse. Add the cherrys and put within the oven till the dough is cooked.
- For the salad, combine the inexperienced leaves, make a dressing with the yogurt, lemon juice and add the chopped cilantro and season with salt and pepper and end with the chopped peanuts.
- Costume the salad and serve with the cake.
