Fun with Phyllo

Terrina di Asparagi e Granchio (Phyllo Dough Rolls with Asparagus and Crab)

Faced with an upcoming wine dinner and no vegetable muse, chef Antonino DiNicola opted instead to combine some of his kitchen’s greatest hits (veal and eggplant rolls, asparagus crab cakes). Confidence is high the ensuing mash-up will most likely claim its own spot in the restaurant’s regular rotation.

Antonino DiNicola
Chef/co-owner, Pane e Vino

Photography by James Kim

PREP TIME: 15 min.
COOK TIME: 15 min.
SERVES: 4

INGREDIENTS
2 bunches asparagus
1 1/2 pounds pasteurized crab meat
3 eggs (lightly beat 2 for egg wash)
1 quart heavy cream
Salt and pepper (to taste)
2-3 garlic cloves
1 bunch parsley, chopped
1 pack phyllo dough
1 teaspoon nutmeg
1/2 cup grated pecorino Romano cheese
1 tomato, diced (garnish)

PREPARATION
Place asparagus in boiling water (3 to 4 minutes), then plunge into a bed of ice to cool down.

Mix 1/4 pound crab meat, 1/2 bunch of chopped asparagus, 1 egg, 1/2 cup heavy cream, salt and pepper, garlic and some chopped parsley (reserving most for garnish) in a blender until fully incorporated.

Place 1 pound of crab meat in a bowl; fold in blended ingredients.

Spread phyllo dough sheets on a table. Brush individual sheets with egg wash, and layer 3 to 4 sheets high. Cut phyllo stacks in half.

Place crab meat mixture and 3 to 4 whole asparagus pieces on the phyllo stacks. Fold ends closed, and roll dough into a tube. Place the phyllo rollups on a lined baking pan. Brush tubes with egg wash. Bake for 10 minutes at 350 F or until golden brown.

Place 1/2 cup of heavy cream in a pan. Add salt, pepper, garlic and nutmeg. Bring mixture to a boil. Add 1/4 pound crab meat, 1/2 bunch diced asparagus and diced tomatoes. Cook until sauce thickens (about 3 minutes). (To thicken further, add 2 tablespoons of corn starch to a little water in a separate bowl, then add to sauce.)

Cut baked phyllo in half at slight angle. Stack tubes so they intersect, then top with the asparagus-crab cream sauce. Garnish with whole asparagus, chopped tomatoes and chopped parsley.

(June 2009)

Tags: Asparagus, crab, Pane e Vino, phyllo dough rolls, recipe