This month in which spring woke up, in which nature has regained possession of many spaces left free by man, Earth Day has taken on a special value. We like the idea of being able to celebrate it with a recipe dedicated to her, a simple and seasonal recipe but at the same time scenographic and delicious. Not many ingredients are needed and the preparation is not complex, it can also be done with children who in these times have discovered new rituals in the kitchen together with mom and dad.
The rhythms have slowed down and we are back in tune with the day’s cycles, even without leaving the house we have enjoyed, from the balconies or the gardens, the resumption of the beautiful spring season: the warm air, the sunlight that lasts up to late also thanks to the change of time, and the birds on the roofs that chirp.
In this complicated period, the desire for normality and beautiful emotions has allowed us to restore value to simple things: this is how a table with a placemat sets up quickly also on the balcony and helps to find a little serenity and lightness in thoughts. And if we don’t have a balcony, we open the window in search of a ray of sunshine that filters into the house, sometimes very little is needed even between the domestic walls.
Here is our “green style” recipe to celebrate Earth Day, based on fresh and natural ingredients!
BUNDLES OF ASPARAGUS WITH QUAIL EGGS
Preparation time: 20 minutes
Cooking time: 15 minutes
Oven temperature: 180 ° C
1 roll of puff pastry
200 g of cream cheese
Herb of your choice
A bunch of asparagus
Salt and pepper
Extra virgin olive
oil Black sesame seeds
Unroll the puff pastry and with the help of a cup-pasta (if you don’t have it, you can use a glass or a cup with a round base) make circles that are all the same, place them on a sheet of parchment paper and prick them with a fork.
Work the cream cheese with salt, pepper and herbs of your choice.
Place a quenelle of cheese in the center of the circle.
Clean and blanch the asparagus for a few minutes in boiling water, cut them and place them on the cream cheese.
Add a drizzle of oil and close the sides of the pastry on the asparagus.
Sprinkle with black sesame seeds and bake at 180 degrees for about 15 minutes.
Meanwhile fry some quail eggs that you will put on the bundle once out of the oven.
To accompany our lunch we chose the freshness of Sant’Anna water. We put Sant’Anna Bio Bottle on the table , whose bottle is produced with totally BIO PLA: a particular polymer obtained from the fermentation of sugars contained in plants. Once used and separated from the plastic cap, the bottle must be thrown into the organic waste collection container. The peculiarity of this Bioplastic, in fact, is that it is biodegradable and compostable in less than 80 days *, it also preserves and preserves the organoleptic characteristics and properties of Acqua Sant’Anna. This is what makes it an innovative product from all points of view.
World Earth Day is a magnificent opportunity to carve out a moment of common reflection in our family. We like to look every day for a little foresight towards the Planet (today more than ever!) In the hope that these gestures of ours are a teaching especially for girls.