• First courses
  • 30 min

Salted Crème brûlée

Ingredients for 4 persons

Nonno Nanni Ricotta – 125 g
Green asparagus – 150 g
Fresh cream – 50 g
Grated Parmesan – 15 g
Egg – 1
Quail eggs – 4
Salt, white pepper and extra virgin olive oil to taste


Clean and peel the asparagus and steam or cook them in boiling salted water or steam. Put Nonno Nanni ricotta, eggs, cream, Parmesan cheese in a container and mix with a blender until getting a smooth cream. Fill some cooking molds with the mixture and steam inside oven or bain-marie at 85 °C for 30 minutes. Brown crème brûlée and serve it with asparagus flavored with salt and pepper to taste and seasoned with a little oil and quail egg which was previously cooked inside a pan the bull’s eye.