Ricotta & Asparagus Tart
Makes: 1 tart
500g asparagus
1 rectangular sheet ready-rolled puff pastry
2 eggs (1 egg for the ricotta mixture &
1 egg, lightly beaten, for egg-washing)
250g ricotta
Salt
Freshly ground black pepper Chilli flakes
1/4 whole nutmeg, finely grated
1 tbsp olive oil
20g parmesan, finely grated
Zest 1 lemon
By Amber Guinness, Thames & Hudson
Who else needs a holiday? For now, all we can do is imagine a week in Tuscany, enjoying beautiful fresh food from a local farmhouse and learning to paint. It was this exact idyllic setting in which chef Amber Guinness spent her childhood. In Arniano, a gorgeous 18th-century farmhouse in Tuscany, Guinness learned to cook and paint. It was there, in 2014, that she established The Arniano Painting School, a residential painting course and immersive art and food experience that has become a dream travel destination. In her latest cookbook, A House Party in Tuscany: Recipes, Stories and Art from Arniano, you'll find 75 original recipes including classic dishes and cocktails, seasonal menu suggestions, tips on hosting and entertaining and a "recipe" for starting an oil painting. Scattered through the book are dreamy, evocative paintings of Guinness' home in the Tuscan countryside and of the sumptuous feasts she cooks there. A House Party in Tuscany offers a much-needed respite for everyone.
1. Preheat the oven to 220°C/200°C fan-forced.
2. Remove the tough ends from the asparagus stalks by gently bending each spear from the base - the inedible part of the stalk will snap off.
3. Unroll the pastry onto a rectangular baking tray lined with baking parchment. Prick the pastry all over with a fork, brush generously with egg wash, and put it in the fridge for 10 mins while you prepare the ricotta mixture.
This story is from the Issue #42 edition of Eat Well.
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This story is from the Issue #42 edition of Eat Well.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
ARE YOU TO FU enough?
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Sweet TRAYBAKES
Whether you want to feed a group of people or make a batch of treats for the week, traybaking is a no-fuss way to cook up something sweet and easy that will please everyone. Your family and friends will love you when you offer them some of our: cinnamon scrolls; fruity chocolate; espresso brownies; lemon & coconut slice; or ginger cake with brown butter frosting.
ROLL UP
When you roll food, whether in Lebanese bread, a thin pancake or whatever you choose, you can create a parcel of nutrition that is perfectly suited to your own tastes and needs. Here are some roll-up recipes that will suit every occasion including: mango, snow pea, & sprout rice paper rolls; oat crepes with coconut yoghurt & mixed berries; or beef meatball & tzatziki flatbreads.
RICE BOWL Lunches
If you are working from home, or even enjoying your weekend, and lunchtime rolls around but you have no plans for lunch, then a rice bowl is an ideal saviour.
PLANT-BASED PIES
Pies are a piece of gastronomic brilliance: a filling with a case and lid you can eat is food genius. The first pies date back to Egyptian times and there is a recipe for chicken pie that was carved into stone more than 4000 years ago. For millennia, however, the pie casing was mostly used to cook the filling, but for around 500 years or more we have been eating the pie crust too.
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Eggplant is a wonderful option for vegans and vegetarians, extremely nutritious and highly versatile in the kitchen.
5 PANTRY SAVIOURS
Whether you're cooking a simple breakfast or something more exotic, here are five pantry food staples you should have on hand to cook plenty of delicious meals in the comfort of your own home.
Cucumber (Cucumis sativus)
Cucumbers are delicious fresh but they also offer plenty more options in the kitchen.
Our Chefs
Meet the chefs who bring this issue's recipes to you: Lisa Guy, Georgia Harding, Lee Holmes, Sammy Jones, Raquel Neofit, Naomi Sherman and Ames Starr.
