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Categories:
flour salt cayenne pepper butter fresh basil egg sour cream egg water tomatoes crabmeat Ricotta cheese fresh basil garlic onion butter olive oil salt
Viewed: 61 - Published at: 8 years agoIngredients
- 1 13 cups all-purpose flour
- 12 teaspoon salt
- 12 teaspoon cayenne pepper
- 12 cup butter, cut into pieces
- 2 tablespoons fresh basil, chopped
- 1 large egg, lightly beaten
- 1 tablespoon sour cream
- 1 egg
- 1 teaspoon water
- 1 lb asparagus, trimmed and cut into 1/2 inch pieces
- 1 large tomatoes, seeded and diced
- 1 cup crabmeat (or imitation if you prefer)
- 16 ounces ricotta cheese
- 2 tablespoons fresh basil, chopped
- 2 garlic cloves, diced
- 14 cup onion, diced
- 1 tablespoon butter
- 1 tablespoon olive oil
- salt and pepper
Method
- To make PASTRY: Sift together flour,cayenne and salt.
- Mix in butter pieces until the mixture resembles a coarse meal.
- In another bowl, whisk together egg, sour cream and basil.
- Add the flour to the egg mixture and mix with a fork until it forms a dough.
- Take care to not overwork the dough.
- Form the dough into a ball, dust with flour, wrap with plastic wrap and flatten it slightly.
- Place in the refrigerator for at least 1 hour.
- For FILLING: Melt butter with olive oil in a large heavy bottomed skillet.
- Add garlic, onion and asparagus.
- Saute' until onion is translucent and asparagus is beginning to soften.
- Add tomato, crab, salt and pepper and allow to cook 2 minutes longer.
- Mix Ricotta and basil.
- Remove dough from icebox.
- Sprinkle work surface with flour.
- Roll flour into a rectangle about 1/8 inch thick.
- Spread ricotta on dough.
- Spread asparagus/crab mixture over cheese.
- Cut into 2x2 inch squares.
- Mix egg and water to make egg wash.
- Roll each square into a'log', brush with egg wash and place on a cookie sheet.
- Bake in a 375 degree oven for 20 minutes or until pastry is flaky and golden brown.
