With the arrival of Spring we present the recipe for one of the dishes on our menu:
Tagliolini Pasta with Carbonara of Asparagus
Recipe for 4 people
400 gr tagliolini of fresh egg pasta (for celiacs: long gluten-free pasta)
1 fresh Tropea onion
1 glass of fresh vegetable stock (celery, onion, carrot and parsley)
3 ounces of asparagus
4 egg yolks
About 50 grams of Parmigiano Reggiano (not necessary if you follow a dairy-free diet)
Basil 15 leaves
Oil, salt and pepper
Finely slice the spring onion including the first green part and make the bottom to dry 3-4 minutes in extra virgin olive oil. Peel the final part of the asparagus until it reaches the tenderest fiber and cut them into rounds while keeping the tips apart. Add the asparagus to the cooking base, add salt and cook over medium heat, adding a little vegetable stock for 5/6 minutes. At the same time blanch the tips apart for 3-4 minutes and allow them to cool uncovered to maintain a beautiful bright color. Cook the pasta al dente in plenty of salted water, drain and sauté in the pan to mix. Turn off the heat, add the coarsely chopped basil and stir in the egg yolks and Parmesan. Serve the tagliolini, decorate with the asparagus tips, sprinkle a little black pepper and a few drops of basil oil.
Enjoy your meal!