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Savory Pie with Asparagus, Camembert, Dried Tomatoes and Balsamic Vinegar of Modena

Blog e Ricette

The low density, the strong sweet and sour scent and the notes of fresh must of our Green Label Balsamic Vinegar of Modena make it ideal as a daily dressing for salads… but not only! Here, then, is a simple and original idea, perfect for Easter lunch: our Easter savory pie with asparagus, camembert, dried tomatoes and balsamic vinegar!

Ingredients for 4 people:


Wash the asparagus, remove the hardest part and blanch them in lightly salted water for 5-7 minutes. In the meantime, use a spatula to work the ricotta together with a pinch of salt and cut the Camembert into slices. Once the time has passed, drain the asparagus well and keep them aside. Place the shortcrust pastry on a baking tray, keeping the baking paper on, and add the ricotta, leveling it well. Also distribute the Camembert slices evenly and arrange the asparagus and chopped dried tomatoes on top. Close the edges of the pastry, brush them with the lightly beaten egg and cook in a preheated static oven at 180° for 40 minutes or, in any case, until the savory pie goldens. Once ready, finish with the Balsamic Vinegar of Modena.

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