Beat the eggs in a bowl and add a pinch of salt. Meanwhile, cut the asparagus in small pieces and lightly fry them in a pan with 4 spoons of olive oil and the half onion already cut. When you have them fried add the beated eggs.
Chop the asparagus and put the stams in a pot. Add water, a pinch of salt and bring it to a boil. Meanwhile cut the onion and fry it lightly in a pan with 8 spoons of oil. When fried add the asparagus and, after few minutes, the rice. When everything is well fried add the wine. As soon as the wine is evaporated, start adding the broth until the rice is cooked. Then add a knob of butter and Parmesan cheese.
1 kilo blackbarries 1/2 kg sugar
Wash and dry the blackberries and put them in a pot with the 1/2 kg of sugar and let it rest for a night.
Next day start the cook paying attention to blend it regularly.
Once the jam has thickened (see how much it has trying to put some jam on a plate. If it slips slowly from the spoon or the ladle it means the jam is ready) put it in sterilised jars, hermetically seal them and then put them upside down and let them stand.
sear in salty water the wild herbs, drain them, wring them out and grind them.
Meanwhile put the olive oil in a pan withe the clove of garlic. Heat the oil, remove the grlic and stir-fry the herbs for few minutes.
In a pot put the ricotta cheese, the eggs and some grated parmesan cheese. Mix it up and then add the herbs. Salt, pepper and if you want some grated nutmeg.
grease a baking pan with butter, put the mixture in it, add some grated parmesan cheese and a little olive oil on the top and cook in the oven for 30-40 min at 180 degrees.
coat a baking pan with baking paper, put puff pastry or pasta brise’ in it, add the mixture (with parmesan cheese and olive oil on the top) and then cook in the oven for 30-40 min. At 180 degrees.