Method

Mousse
1

Preheat oven to 220°C. Add a little oil to a frying pan and sauté onions & garlic until golden. Add Sliced asparagus and cook for 2-3 minutes. Season to taste and set aside.

2

In a bowl, whisk eggs with cream and milk, then add the parmigiano reggiano and season.

3

Brush inside a round cake tin (18–20cm) with butter. Press pastry into the tin and cut off any excess.

4

Place a small number of red onions and asparagus mix, ricotta cheese, ham and onto the pastry. Pour in the egg mix, sprinkle saffron evenly across the dish (it should be 3⁄4 up the side of the dish).

5

Cook tart in the oven for 18-20 minutes. Serve hot or at room temperature with fresh basil leaves scattered over the tart.

Prep Time20 minsCook Time20 minsYields6 Servings

Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!

CategoryDifficultyBeginner
 

Ingredients

 100 g Puopolo Smallgoods Prosciutto Cotto, roughly sliced
 2 tbsp 'Chef Luca Ciano’ Extra Virgin Olive Oil
 1 small red onion, thinly sliced
 1 garlic clove, finely chopped
 1 bunch of asparagus, tips cut in half lengthwise, stem cut into think slices
 3 eggs
 100 ml heavy cream
 30 ml fresh milk
 30 g Parmigiano Reggiano, grated
 Salt and pepper
 20 g unsalted butter, room temperature
 3 sheets puff pastry
 100 g Vanella Cheese Ricotta
 1 g saffron
 10 basil leaves

Ingredients

 100 g Puopolo Smallgoods Prosciutto Cotto, roughly sliced
 2 tbsp 'Chef Luca Ciano’ Extra Virgin Olive Oil
 1 small red onion, thinly sliced
 1 garlic clove, finely chopped
 1 bunch of asparagus, tips cut in half lengthwise, stem cut into think slices
 3 eggs
 100 ml heavy cream
 30 ml fresh milk
 30 g Parmigiano Reggiano, grated
 Salt and pepper
 20 g unsalted butter, room temperature
 3 sheets puff pastry
 100 g Vanella Cheese Ricotta
 1 g saffron
 10 basil leaves

Directions

Mousse
1

Preheat oven to 220°C. Add a little oil to a frying pan and sauté onions & garlic until golden. Add Sliced asparagus and cook for 2-3 minutes. Season to taste and set aside.

2

In a bowl, whisk eggs with cream and milk, then add the parmigiano reggiano and season.

3

Brush inside a round cake tin (18–20cm) with butter. Press pastry into the tin and cut off any excess.

4

Place a small number of red onions and asparagus mix, ricotta cheese, ham and onto the pastry. Pour in the egg mix, sprinkle saffron evenly across the dish (it should be 3⁄4 up the side of the dish).

5

Cook tart in the oven for 18-20 minutes. Serve hot or at room temperature with fresh basil leaves scattered over the tart.

‘Torta Salata’ with Prosciutto Cotto, Ricotta & Asparagus