A refined appetizer, combining crispness, freshness and savoriness in a perfect balance of textures and colors. Completing the dish is the velvety and intense touch of Balsamic Vinegar of Modena Founder’s Recipe, which envelops each bite with its unmistakable note.


Ingredients for 4 People

  • 8 rectangular sheets of phyllo dough (about 8×12 inches)
  • 14 oz asparagus (weight after trimming)
  • 1 clove garlic
  • 7 oz fresh cow’s milk ricotta cheese
  • 1 lemon (zest only)
  • 12 quail eggs
  • 3.5 oz smoked salmon carpaccio
  • extra-virgin olive oil
  • salt
  • pepper
  • Balsamic Vinegar of Modena Founder’s Recipe

For the recipe

 

Roll out the sheets of phyllo dough and cut out 6 squares from each with a side of about 10 cm.
Brush muffin molds with oil and line them with the phyllo dough sheets: for each hollow you will need to overlap 4 squares of phyllo dough, brushing oil between each sheet.
Bake and cook the baskets at 180° for about 5 minutes, then take out of the oven and let cool. Unmold the baskets and set aside.
Clean the asparagus by removing the leathery end and cut it into rounds, leaving a few tips intact.
Heat the garlic in a pan with a drizzle of oil and brown the asparagus for a few minutes, then cover with a few tablespoons of water and let stew. When the asparagus is tender, turn off the heat, remove the garlic, save a few whole asparagus tips, and blend the remaining asparagus in a blender together with the ricotta, grated lemon zest, and 2 tablespoons of oil to a cream. Season to taste with salt and pepper. Place in the refrigerator, covered with foil.
Immerse the quail eggs in boiling salted water and cook them for 3 minutes from when the water resumes boiling; after this time has elapsed, immediately freeze the eggs under the jet of cold water, then peel them immediately, very gently; let them cool.Compose the baskets: fill the phyllo baskets with the cream of asparagus and ricotta cheese and decorate each basket with a few asparagus tips, a quail egg split in half, and a salmon strip arranged in a rosette shape.

Top each basket with a touch of Balsamic Vinegar of Modena Founder’s Recipe and serve immediately.