In this recipe the strong vegetable taste from the asparagus meets the delicate taste of the ham.
 |
|
|
|
|
INGREDIENTS |
| |
|
Fusilli Barilla |
350 |
|
g |
|
|
|
|
|
Butter |
25 |
|
g |
|
|
|
|
|
Salt |
|
|
to taste |
|
|
|
|
|
Pepper |
|
|
to taste |
|
|
|
|
|
Parmigiano Reggiano |
50 |
|
g |
|
|
|
|
|
Chives |
1 |
|
pinch |
|
|
|
|
|
Asparagus tips |
150 |
|
g |
|
|
|
|
|
Green asparagus |
150 |
|
g |
|
|
|
|
|
Ham |
200 |
|
g |
|
|
|
|
|
|
|
|
PREPARATION |
|
| 1. |
|
Cut the asparagus' stalks, keeping aside the whole tips and boil them in salted water for five minutes. |
|
|
| 2. |
|
Brown the onion cut a la julienne in the butter, then add the ham and asparagus both cut in little pieces. |
|
|
| 3. |
|
In the meantime; cook the Fusilli Barilla in plenty of salted water, drain it al dente and mix it together with the sauce, the whole tips and then, sprinkle everything with Parmigiano Reggiano. |
|
|
| 4. |
|
Garnish with the minced chives if you like. |
|
|
|
|
|
|
|
CHEF'S NOTE |
|
|
To keep the colour of vegetables alive while cooking, use salted water and cook it without cover. |
|
|
|
|
 |
|
|
For this well-balanced dish we suggest a white, medium-bodied, fresh wine such as a Riesling dei Colli Bolognesi or a Bianco Euganei. |
|
|
 |
|
