Not Baked Cake with Boiled Eggs and Cream of Peas and Asparagus

Not baked cake with boiled eggs and cream of peas and asparagus

First layer;

4.4 oz (125 grams) polenta,
17 oz (500ml). water,
1 tablespoon butter,
Full 3 tablespoons Parmesan,
salt, black pepper

The second layer (the cream of peas and asparagus):

6.3 oz (180 grams) of peas,
4.6 oz (130 grams) of asparagus,
1/2 onion,
3 tablespoons ricotta filled,
1 tablespoon butter,
3 boiled egg,
salt, black pepper.

Third layer:

7 oz (200 grams) of sour cream,
3 boiled eggs,
some sherry tomatoes, a little parsley and dill.

In a saucepan put the water on fire and a little salt to boil. Temporary add polenta and stir until thickens. In hot cooked polenta add the butter and a pinch of pepper and mix nicely. Put it in boiled polenta round silicone mold. Nicely smooth. On the still warm polenta apply parmesan.

Cream of asparagus and peas: In a pan on fire put the butter to melt. Add the finely chopped onion and fry until soft. Add the peas (I used frozen) and boiled asparagus cut into larger pieces. Cover the pan and stirring occasionally cook for 10 minutes. Put the peas and asparagus in the Clarity Chopper, add the cooked yolks, ricotta, a little salt and pepper in  blender and nicely mix. Apply the cream on the layer of polenta and parmesan. Brush top with cream, arrange the circles of boiled eggs, circles sherry tomato, parsley and dill.

You can leave a bit to get tighten in the refrigerator, and you can immediately serve.

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