Buckwheat dough:
Put the buckwheat and wheat flour in the food processor (dough hook) and mix slowly.
Little by little add the egg yolk, eggs and olive oil whilst stirring continuously until a smooth dough is formed.
Leave the dough to rest for several hours.
Buffalo ricotta fondue:
Gently warm the buffalo ricotta and fresh milk in a pan.
Add the egg yolk to the lukewarm mixture. Heat to 82 ºC, stirring continuous-ly.
Season the mixture and if necessary thicken with a little starch.
Leave the fondue to cool.
Thinly roll out the buckwheat dough, spread the buffalo ricotta fondue on the dough and cut out half-moon shapes.
Asparagus ragout:
Boil the asparagus in water with the lemon and stale bread (the lemon and bread draw the bitter compounds out of the asparagus).
Cut the asparagus into small cubes, add the vegetable stock and reduce down by half.
Add cold knobs of butter so that the stock adheres to the asparagus, season to taste.
Rocket pesto alternative:
Briefly but vigorously mix together the rocket and toasted pine nuts. If you mix for too long, the pesto will lose its colour. Quickly stir in the olive oil to produce a cohesive mixture. Lastly add the Parmesan to the pesto.
Finishing:
Cook the buckwheat turnovers for 3-4 minutes, put on a plate and add the asparagus ragout.
Garnish the turnovers with the smoked ham in the form of fresh slices or slightly browned juliennes together with the ground Schüttelbrot.