- Second courses
- 40 min
Sole, asparagus and Nonno Nanni Robiola little pie
1 kg of asparagus
150 g of Nonno Nanni Robiola
2 egg yolks
extra virgin olive oil
Nonno Nanni Robiola is a fresh cheese that is extremely easy to spread and has an intense, pleasant taste.
Fillet soles. Peel asparagus removing the final part of the stem, the harder one. Boil in little salted water for about 10 minutes. Drain them, separate tips and chop stems with a knife. Put Nonno Nanni Robiola, chopped asparagus and beaten egg yolks in a bowl. Season with salt and pepper and mix it all together.
Butter 4 pastry cutters (measuring 10 - 12 cm in diameter) and arrange on a baking sheet covered with greaseproof paper. Coat the inner part of the pastry cutters with the sole fillets (three for each one) and spread robiola mixture inside.
Decorate little pies with asparagus tips previously set aside, sprinkle it all with breadcrumbs, drizzle with oil and bake them at 180° for 15 minutes.
Remove little pies from the cutters, arrange them on plates, drizzle them with thyme flavored melted butter and serve immediately.