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Potato, green bean and asparagus pie and mise en place


It cannot be said that I haven't documented myself, service in the French, Russian, Italian style… In fact I took the opportunity of the Ambra contest to read a few books and articles here and there (a beautiful one in an old issue of Gran Gourmet from 1989) on set up. I started from the basics but it's always nice to delve deeper: I didn't know for example that in ancient times the person who decided the number of cutlery, the place in which to place them and so on was the carver, literally the servant, the one who originally took care of cutting the meat. In fact he knew what would then be needed to eat the various types of meat which were the main courses in the Middle Ages.

Ambra's contest immediately intrigued me because I have only made peace with my mise en place and good table manners for a few years (ten now, to tell the truth!). It all started during the first lunch between me and the man who later, much later, became my husband. It was a Saturday in July, we had met a few hours before and he had invited me to lunch in a restaurant on the hills, with an incredible view, in short, a very romantic place.

We order a first course each, he ravioli with truffle, I ravioli with butter and sage. In front of me there are plenty of glasses and cutlery. Until that moment I had never worried about knowing how to use cutlery and which glasses were suitable for red wine rather than water but my guest had already proved to be a well-mannered little man at a dinner with friends and therefore I knew with who I was dealing with. Despite this, when the ravioli arrived, quite large to tell the truth, I, gripped by pangs of hunger, grabbed the first ravioli and brought it to my mouth without taking measurements and… it didn't fit. It was too big and I was left with my mouth wide open and the fork in front of my mouth while he adjusted the napkin on his legs and with the fork in his hand he cut a ravioli in half with a grace typical of him before putting it in his mouth. I think I turned white and then suddenly red like a pepper but that's it… then he wanted me by his side anyway and he also gave me a couple of tips on how to behave at the table!

But let's get to the contest and the recipe. The intention was for a spring, romantic and slightly Easter table. And even before the recipe I chose the centerpiece. I did it the other way around, I admit it, but on Monday afternoon I went to a nursery and when I saw these very fragrant flowers (a scent of acacia spread around the house!) I couldn't resist. I paired a pie with potatoes, green beans, asparagus and pesto… good! The doses I leave you are those for a 24 cm diameter cake that I prepared together with this cake. The cake eaten last night for dinner with friends was rather rustic, while when we prepared it with Ilaria last Monday at a cooking class, having worked everything hot, it remained more blended and delicate. Or perhaps the cooking of the vegetables, which I kept more al dente, did not bind the dough well… in any case it is very tasty, just right for Easter Monday, so I take this opportunity to wish everyone a very happy Easter! See you again in a few days.

Potato, green bean and asparagus pie

  • 700 g of boiled and pureed potatoes
  • 250 g of boiled and cut green beans
  • 350 g of boiled and cut asparagus
  • 3 eggs
  • 100 g of grated parmesan
  • 3 tablespoons of pesto
  • salt and pepper

Add the separately beaten eggs, green beans and asparagus cut into small pieces to the mashed potatoes, leaving some green beans and asparagus tips aside for decoration. Also add 80 g of Parmesan, the pesto and season with salt and pepper. Mix all the ingredients well. Separately, butter a cake pan and line it with grated bread. Pour the mixture and arrange it evenly, sprinkle with the remaining cheese and a little breadcrumbs. Bake at 180° for 30/35 minutes or until a crust forms on top.

Remove from the oven and decorate with asparagus tips and green beans. Season with a drizzle of oil and serve warm or better yet cold.

As already abundantly mentioned, and this time I made it really long 😉 with this recipe I am participating in Ambra's “Mise en place” contest

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