Chřestový koláč
Tento koláč je elegantní jednoduchost v jeho nejlepší. Rozkrájená chřest sedí na vrcholu vrstvy smetanové ricotty a na ní jsou přehozeny papírové tenké plátky prosciuttu.
Zdroj: Martha Stewart Living, duben 2011
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Kaleb
27.04.2023 @ 09:48
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“This cake is elegant simplicity at its best. Sliced asparagus sits on top of a layer of creamy ricotta and is topped with paper-thin slices of prosciutto. Source: Martha Stewart Living, April 2011 2 hours and 10 minutes 15 minutes 9 Creates one 8 x 11-inch plate Total time Preparation Serving Yield Ingredients 1 disk Pate Brisee All-purpose flour for surface Coarse salt and freshly ground pepper 8 ounces trimmed asparagus 1 1/4 cups fresh ricotta cheese 4 thin slices prosciutto Extra-virgin olive oil, for drizzling Directions 1. Preheat oven to 375 degrees. Unroll pate brisee onto a lightly floured surface into a 10-by-15-inch rectangle. Press dough into bottom and up sides of an 8-inch square foldable tart pan with a removable bottom. Trim excess dough with sharp edges. Prick bottom all over with a fork. Chill for 15 minutes. 2. Meanwhile, prepare an ice-water bath. Bring a large pot of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander and immediately transfer to ice-water bath. Let stand for 1 minute until cooking process stops. Drain. Cut each spear in half lengthwise. 3. Line tart shell with parchment and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove weights from tart shell and bake until tart shell is golden brown and cooked through, about 15 minutes. 4. Spread ricotta onto shell while still warm. Season with salt and pepper. Top with asparagus and drape prosciutto over top. Drizzle with oil. Serve immediately.”