Esalen Cookbook by Cascio Charlie

Author:Cascio, Charlie [Cascio, Charlie]
Language: eng
Format: epub
Publisher: Gibbs-Smith - A
Published: 2006-09-08T06:00:00+00:00

Heat the oil in a saute pan over high heat, add the onion, and saute until golden brown. Add the mushrooms to the onions, lower the heat to medium, and cook another 8 minutes. Trim the asparagus stalks, and then cut asparagus into ½-inch pieces and steam for 5 minutes or until the stalks feel tender, but slightly crunchy.

Place the onions, mushrooms, and asparagus in a mixing bowl and add the ricotta, Asiago, parsley, pepper, and salt. Mix until everything is blended.

On a lightly floured surface, roll out one sheet of the pastry dough to a 9- x 11-inch rectangle. Fold the rolled dough into fourths and lay it on a clean kitchen towel that is bigger than the unfolded dough. Unfold the dough onto the towel. On the third of the dough that is closest to you, place half of the filling, leaving a 1-inch border along all edges. Lightly wet the upper edge of the pastry dough with water. Roll the strudel away from you in a tube or jellyroll shape. Continue to roll until you have reached the wet edge and pat the seam with your hands until the strudel sticks together. Fold the ends and press to seal them. Repeat for the second sheet of pastry dough and the remaining half of the filling.

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