Ingredienti 500g of ‘0’ soft wheat flour
15g of fresh yeast
4 spoonfuls of oil (optional)
1 teaspoonful of salt
approx. 250ml of lukewarm water
a pinch of sugar
150g of shrimps (already cleaned)
8/10 asparagus
100g of ricotta cheese
80g of cream
slivers of parmesan
pepper
Preparazione Dissolve the yeast in the lukewarm water and add the sugar. Measure the flour and pour these ingredients into the kneading machine, add 4 spoonfuls of oil and switch the mixer on. After 2 minutes add the salt and continue mixing for 4/5 minutes longer.
Take the dough out, roll into a ball and sprinkle with flour.
Cover with a cloth and let rise for 1 hour in a warm and draft-free place.
When the dough has risen divide it into 2 parts. Fit the Roller 220 accessory and pass the dough through it repeatedly till it reaches the full width of the rollers.
From time to time sprinkle with flour till the dough is soft and smooth.
Roll the dough out in a rectangle, lay in the mold and let rise for 20 minutes. Brush with oil and bake at 200°C for 20/30 minutes. Take out and garnish with the cream mixed with the ricotta and a pinch of salt, the asparagus, boiled and cut into two, the shrimps and the parmesan.
Sprinkle with plenty of pepper and return to the oven for about 10 minutes.
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