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Pie with barbecue spinach, asparagus, manchego and quail eggs

Crispy pie filled with grilled spinach and green asparagus, creamy hollandaise-ricotta foam and soft quail eggs.Refined dish with a crispy pie filled with grilled spinach and green asparagus. Served with airy hollandaise-ricotta sauce, quail egg and sheep's cheese with rosemary.

Ingredients

100gRicotta
2Whole milk
Quail egg scissors
200gHollandaise sauce
10units.itemsGreen asparagus
Perforated pan
125gBaby spinach
Pie
Sheep cheese with rosemary

Preparation

  1. Mix the baby spinach with a little olive oil and grill it in a perforated pan for about 1.5 minutes at 200°C.
  2. Cut off the bottoms of the green asparagus and grill the green asparagus in the same pan for about 2 minutes. Then cut them into three pieces.
  3. Mix the hollandaise sauce, ricotta and whole milk.
  4. Sieve the mixture and put it in a siphon. Place the siphon in a sous-vide bath and heat to about 65°C. Serve the sauce from the siphon.
  5. Cut the top off the quail egg with scissors and portion the egg.
  6. Heat the pie and fill it with all the ingredients. Finish with the sheep's cheese with rosemary.