![f0070-02](https://article-imgs.scribdassets.com/6gitlj2phcan23hc/images/fileBM9VR91O.jpg)
Crostata salata ai fiori di erba cipollina
![f0070-03](https://article-imgs.scribdassets.com/6gitlj2phcan23hc/images/file994L22FI.jpg)
facile
![f0070-04](https://article-imgs.scribdassets.com/6gitlj2phcan23hc/images/fileRA9LN0TE.jpg)
50 minuti
![f0070-05](https://article-imgs.scribdassets.com/6gitlj2phcan23hc/images/fileNC18STOG.jpg)
per 6/8 persone
Ingredienti
PER LA BRISÉ
300 g farina semi integrale di grano tenero
150 g burro freddo
100 ml acqua fredda
PER IL RIPIENO
600 g piselli1 mazzetto asparagi1 mazzetto erba cipollina (con3 uova200 g ricotta3 cucchiai Parmigiano Reggiano3 cucchiai latte Sale pepe