….. but that’s ok….. the last three weeks has been filled with sunshine and summer, and not even a holiday in Italy could have offered better weather, or provided the framework for a better vacation.
….. but I do love being on holiday in Italy, and in my opinion, the best way to experience Italy and it’s food culture, is to travel around the hinterland and visit some of the many hospitable “agriturisimo”…..
Agriturisimo is an Italian farm that operates as hotel and Bed & Breakfast. Usually they grow their own wine and olive oil….. when my husband and I lived in Italy, we spent a lot of time driving round Tuscany visiting these wonderful places, where we always felt welcome and have had many great food experiences.
But although the holidays this year were not held in Italy, yesterday’s menu was Italian inspired, and some of the ingredients were home grown to (perhaps we should open our own small agriturisimo)…… the recipe, however, was picked up in Sweden, where Karin served this divine pie on midsummer day.
Italian summer pie (6-8 persons)
Two dl wheat flour
1 dl dinkel flour
150 g butter
2 tbsp. cold water
Alternative: you can buy a pre-made butter dough (I did).
1 bunch green asparagus
1 bunch baby carrots
1 box cress
2 dl whipping cream
2 dl 38% cream fraise
1 ½ dl grated Parmesan
½ teaspoon salt
a pinch of pepper
Mix flour and butter to the dough (preferably in a blender).
Add water to the dough is ready. Let it rest 15 minutes in the refrigerator.
Press or roll dough out into a tin with removable rim (about 24 cm diameter).
Bake pie base for approx. 10 minutes at 200 degrees.
Clean the asparagus and carrots.
Cook the vegetables in lightly salted water for approx. 3 minutes. Guilt them in cold water and cut them into smaller pieces. Spread the vegetables on the pie base.
Mix the rest of the ingredients to an egg mixture and season with seasoning. Pour the mixture over the vegetables and punch with a fork so it runs down all over.
Bake pie at the bottom of the oven for approx. 45 minutes to the pie are solid and have a nice color (wrap in foil if needed).
Remove pie from the oven and garnish with cress.
Tips: As you can see on the photos, we served the pie in company of an Italian inspired salad, Parma ham and salami.
Photos: private, woman-hood