A tasty idea for lunch or dinner? Try the asparagus and scamorza pie prepared with the Divella Whole Wheat Flour!
First of all, prepare the brisè pasta: take the two flours, oil, water and salt and knead quickly; form a ball and let it rest in the fridge for half an hour.
After the time, roll out the pasta brisè in a pan lined with parchment paper.
Cook the asparagus in salted water, remove the lower part, peel the stem and finally cut the asparagus, leaving the thickest tips.
Meanwhile, cut the scamorza into pieces. Beat the eggs, add a pinch of salt and pepper to your liking and pour the mixture into the brisè pasta that you will have previously placed in a baking pan with parchment paper and, arrange the scamorza pieces and asparagus.
Bake the pan to 180 degrees for 30 minutes and serve slightly warm.