Thistle cakes all'issopo
Ingredients
For pasta
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250 gr of flour 0
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125 gr of butter
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a pinch of salt
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1 glass of water
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125 gr of fresh cream
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125 gr of milk
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2 eggs
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salt and pepper
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400 gr of thistles
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20 hyssop leaves
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30 grams of Parmigiano
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50 g of cubed fontina
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12 hyssop leaves for decoration.
Method
Scrape the thistles along the coast, then cut them into sticks and put them to soak with water and lemon. Boil the thistles and drain, pass them in the mixer and make a puree. Work the cream and milk with the eggs, salt and pepper, add the 20 finely chopped hyssop leaves, the thistles, the Parmesan and the fontina cubes. Place the flour on a cutting board, pour the eggs, salt, butter into soft pieces and water. Mix everything by collecting ball and working as little as possible. Leave to rest covered for 30 minutes, thin the brisè dough, cover the single-portion molds on the edge, fill them up to ¾, bake at 150 ° for about 20 minutes.
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