- 250 g di farina
- ½ cucchiaino di sale
- 160 g di burro freddo
- 100 ml di acqua gelata
- 350 g di agretti puliti
- 2 cucchiai di olio extravergine di oliva
- 1 cucchiaino di sale raso
- 50 ml di acqua
- 300 g di ricotta di pecora fresca
- 2 cucchiai di Parmigiano Reggiano
- Noce moscata
- 2 uova
- 1 tazzina di latte per spennellare la superficie
The passion for the Agretti was born a few years and a great merit has had Giulia
that with her blog and her amazing recipes made me love dishes of the Tuscan gastronomic tradition that before I was indifferent.
The Agretti usually cook in a simple way, boiled and sauteed in a pan to be seasoned with a drizzle of olive oil and a few drops of lemon.
These salted tarts with agretti and ricotta will please you very much and will not be there for us: the Agretti are only found in spring!
This is Giulia’s, I tried to make it even with the Brisèe olive oil pastry and came very good. You can also aromatize the dough.
(Brisèe with herbs stuffed with spinach and ricotta cheese)
Follow the advice of your palate!!!
INGREDIENTS (8 people):
For the Quick pastry
250 g of flour
½ teaspoon of salt
160 g cold butter
100 ml of frozen water
For the stuffing
350 g clean Agretti
2 tbsp extra virgin olive oil
1 teaspoon of satin salt
50 ml of water
300 g fresh sheep’s cottage cheese
2 tablespoons of Parmigiano Reggiano
1 small cup of milk to brush the surface
Pour the flour with the salt in a large bowl, add the butter still in the form of bread and with a spatula cover the butter of flour and cut it in half, then again in half, until you get little pieces of butter large more or less like hazelnuts , all blended with the flour.
Add the frozen water a little at a time and knead quickly with your hands just enough to create a ball of dough. It doesn’t matter if it’s homogeneous, the important thing is to be together. Alternatively, you can put all the ingredients in the planetary.
Wrap it in the film and let it rest in the fridge at least an hour.
In the meantime, prepare the filling of ricotta and agretti. Collect the clean agretti in a pan, add the oil and water, salted and cook for about 5-7 minutes, over medium heat, enough to soften the agretti.
Coarsely chop the Agretti and mix them with the well drained ricotta. Add also the grated Parmesan cheese and a good grated nutmeg. Taste and adjust salt if necessary. In the end, add the two beaten eggs as well.
Heat the oven to 190 °.
Remove the pastry from the fridge and spread it out on a floured worktop in a disc with a thickness of approx. 5 mm.
Grease the moulds thoroughly with removable bottom, sprinkle with flour and cover with the pastry. Press it well on the bottom and edges.
Bucherellate the shell, fill it with the mixture of agretti and ricotta, trim the excess dough, then close the pastry on the edges. From the advanced pastry, cut the strips to decorate the surface of the salted tarts, then brush them with milk.
Cook the salted tarts at the agretti and ricotta in a warm oven for about 25 minutes, until golden brown.
Serve warm or lukewarm.