Filini strudel with green asparagus, goat ricotta, fossa cheese cream

100g Filini “Aldo's Pasta”

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For 4 people


For the shortcrust pastry

  • 250 g 00 flour
  • 100 g soft butter
  • 100 g whole eggs
  • 1 g salt

For the pecorino cream

  • 10 g 00 flour
  • 10 g butter
  • 100 g whole milk
  • 100 g fresh cream
  • 100 g pit pecorino

For presentation

  • 10 g chives
  • 20 g toasted pine nuts

For the stuffing

  • 50 g EVO oil
  • 80 g spring onion
  • 100 g boiled green asparagus
  • 100 g boiled white asparagus
  • 100 g concassé tomato
  • 50 g toasted pine nuts
  • 130 g goat ricotta
  • 50 g aged pecorino
  • 60 g melted butter for brushing
  • 20g tuorlo d'uovo
  • 40 g fresh cream






15 Minutes


4 Guests


Mix the butter with the eggs and salt. Add the flour and knead until a smooth and homogeneous mass is obtained. Cover with plastic wrap and leave to rest for 6 hours in the refrigerator. In a large saucepan, cook the filini for 4 minutes in plenty of salted water. Drain them, cool them in cold water and leave them to drain completely. Cut the asparagus into thin diamonds, reserving the tips for decoration. In a pan, sauté the spring onion. Add the asparagus, season with salt and pepper. Leave to dry on a moderate heat. Transfer the filini into a large bowl, add the asparagus, the concassé tomato, the pine nuts, the ricotta and the pecorino. Roll out the dough into a rectangle of 35 x 25 cm. Brush with the melted butter and arrange the filling in the center. Roll up, eliminating any excess dough. Close the strudel and brush it with the egg yolk beaten with the cream. Bake in a fan oven at 180°C for 30 minutes. Melt the butter in a saucepan with the flour. Add the warmed milk and cream, bring to the boil for 2 minutes. moderate. Emulsify the cream with the grated pecorino. Let the strudel cool down and cut it into slices. Serve on individual plates with a spoonful of pecorino cream, chopped chives, toasted pine nuts and asparagus tips.

Chef Giorgio Nardelli

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