Torta salata di asparagi “This delicious savoury tart is made for the spring, when asparagus is plentiful and at its best,” says Gennaro Contaldo. “If you don’t have Parma ham, use cooked ham or, if you don’t eat meat, omit altogether. Serve with a potato salad.” Serves 4.
Heat the olive oil in a heavy based pan over a medium heat and sweat the garlic for a minute or so, then add the tomatoes with a little water and a little salt. Cover with a lid and cook over a medium-low heat for about 25 minutes. Meanwhile, make the gnocchi. Bring a pot of salted water to the boil and cook the frozen spinach for about five minutes until defrosted and cooked through. Drain well, squeezing out the excess liquid with your hands, then place on a chopping board and finely chop.
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