{"id":13187,"date":"2016-04-01T10:55:55","date_gmt":"2016-04-01T08:55:55","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=13187"},"modified":"2016-04-01T11:01:29","modified_gmt":"2016-04-01T09:01:29","slug":"asparagus-savoury-pie-with-cherry-tomatoes-and-fresh-goat-cheese","status":"publish","type":"post","link":"http:\/\/test.theeatculture.com\/en\/asparagus-savoury-pie-with-cherry-tomatoes-and-fresh-goat-cheese\/","title":{"rendered":"Asparagus savoury pie with cherry tomatoes and fresh goat cheese"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">#know-it-all: Do you know that asparagus is also called &#8220;vegetable scavengers&#8221; of our body? Frankly speaking, I don\u2019t. That is, I knew that they\u2019re great for a lot of things, but nothing more.\u00a0<\/span><strong><span style=\"font-weight: 400;\">Brainy smurf mode on: I did a little bit of reading up and I want to share my knowledge with you\u2026 \u00a0Asparagus officinalis is first and foremost a powerful diuretic &#8211; my dear, I&#8217;ve ordered a pallet &#8211; a phenomenal natural antioxidant, rich in water and poor in fat, in short, a super food. It cleanse the kidneys, liver, lungs and skin, and among other things &#8211; future mothers immediately mark it in your grocery list \u2013 asparagus has an high content of folic acid, which is essential during pregnancy. In short, more asparagus for all.<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h4><span style=\"font-weight: 400;\">INGREDIENTS<\/span><\/h4>\n<ul>\n<li><span style=\"font-weight: 400;\">French pastry<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A dozen of fresh green asparagus<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A dozen of cherry tomatoes<\/span><\/li>\n<li><span style=\"font-weight: 400;\">1\/2 cup of cooking cream<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Half a shallot<\/span><\/li>\n<li><span style=\"font-weight: 400;\">3 eggs<\/span><\/li>\n<li><span style=\"font-weight: 400;\">150 grams of fresh goat cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A handful of grated parmesan<\/span><\/li>\n<li><span style=\"font-size: 13px;\"><strong><span style=\"font-weight: 400;\">Extra virgin olive oil, salt, black pepper, chives q.s.<\/span><\/strong>\u00a0<\/span><\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong>\u00a0<em>Dog days are over, Florence + The machine <\/em><\/span><\/p>\n<p style=\"text-align: left;\"><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13174\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5.jpg\" alt=\"Torta salata_5\" width=\"850\" height=\"637\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5-300x224.jpg 300w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5-330x247.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5-690x517.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_5-773x580.jpg 773w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5><\/h5>\n<h5>PROCESS<\/h5>\n<p><span style=\"font-weight: 400;\">Wash and peel the asparagus and cut off the ends. Now cut the stalks in slices keeping aside the asparagus tips &#8211; cut it in two or three parts (depending on thickness) along its length, is the most tender and delicate part and you\u2019ll use it as decoration.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Boil for a quarter of an hour the asparagus slices in lightly salted water, drain them with a skimmer and then blanch for a few minutes even the tips, taking care not to break them. Now saut\u00e9 the slices only with a little olive oil and the shallot previously chopped up to flavor them.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Beat the eggs, add salt, black pepper and also the cooking cream. When it\u2019s all melted add an half of the goat cheese and blend it perfectly with the rest of the filling with a whisk. Now you&#8217;ve got a cream, so add the chopped chives and the asparagus slices (if you prefer you can blend it all with a food processor, but we don\u2019t) and pour the filling obtained on a baking sheet lined with french pastry.<\/span><\/p>\n<p><strong><span style=\"font-weight: 400;\">As last step the pie decoration: place on the surface the asparagus tips, the cherry tomatoes cut in half, the remaining goat cheese and a sprinkle of grated parmesan. A little olive oil and the baking sheet goes straight into the preheated oven (preferably in the lower part, so the bottom of \u00a0the quiche will become crispy) at 180\u00b0C for 25 minutes &#8211; or until golden brown. Have a nice weekend!<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13176\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1.jpg\" alt=\"Torta salata_1\" width=\"850\" height=\"1219\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1-209x300.jpg 209w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1-714x1024.jpg 714w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1-330x473.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1-690x989.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_1-404x580.jpg 404w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13178\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2.jpg\" alt=\"Torta salata_2\" width=\"850\" height=\"1219\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2-209x300.jpg 209w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2-714x1024.jpg 714w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2-330x473.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2-690x989.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_2-404x580.jpg 404w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-13180\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3.jpg\" alt=\"Torta salata_3\" width=\"850\" height=\"1166\" srcset=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3.jpg 850w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3-218x300.jpg 218w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3-746x1024.jpg 746w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3-330x452.jpg 330w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3-690x946.jpg 690w, http:\/\/test.theeatculture.com\/wp-content\/uploads\/2016\/04\/Torta-salata_3-422x580.jpg 422w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p style=\"text-align: left;\"><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>#know-it-all: Do you know that asparagus is also called &#8220;vegetable scavengers&#8221; of our body? Frankly speaking, I don\u2019t. That is, I knew that they\u2019re&#8230;<\/p>\n","protected":false},"author":213,"featured_media":13183,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909,906],"tags":[1367,936],"_links":{"self":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13187"}],"collection":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=13187"}],"version-history":[{"count":3,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13187\/revisions"}],"predecessor-version":[{"id":13190,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/13187\/revisions\/13190"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/13183"}],"wp:attachment":[{"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=13187"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=13187"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=13187"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}