Mushroom spinach and asparagus saccottini
Ingredients
- 350g/12oz 00 flour
- 25g/1oz fine semolina flour, plus 50g/1¾oz for dusting
- 2 free-range eggs, plus 4 free-range egg yolks, beaten together
- 2 tbsp extra virgin olive oil
- 250g/9oz chestnut (cremini) mushrooms, sliced
- 250g/9oz asparagus spears, tough ends removed
- 400g/14oz spinach
- 150g/5½oz taleggio, rind removed and finely chopped
- 150g/5½oz mascarpone
- 100g/3½oz unsalted butter
- sea salt and freshly ground black pepper
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