Pasta with asparagus and speck
Pasta with asparagus and speck is a very appetizing first course that combines two typical spring products and is very easy to prepare. Pasta with asparagus is a great classic of our cuisine. The combination of asparagus and crispy speck is a combination that goes very well with any shape of pasta: for our recipe we have chosen tagliatelle, but penne, linguine and other types of pasta are also more than suitable. Tagliatelle with asparagus and speck is a delicious first course, ready in less than half an hour. First remove the final part of the asparagus and boil it, then cut the speck and the tops of the asparagus, cook the pasta and prepare the cream, to be added a few minutes later. Here are all the steps in the recipe.
Ingredients
Egg tagliatelle 400 g Asparagus 500 g Speck 250 g Fresh liquid cream 200 ml Extra virgin olive oil 4 tablespoons Salt to taste Pepper to taste
Preparation
Start the preparation by cleaning the asparagus and removing the end of the stem. Then place them in a pan and cook until they have become soft. Cut the speck into small pieces and brown them in a pan with oil. Divide the asparagus tops in half and add them to the same pan with the speck. Bring a pot full of water to a boil, add salt and let the tagliatelle cook, taking them out when they are still al dente. Meanwhile, in a bowl, blend the cooked asparagus stalks together with salt, pepper and cream. Take the bacon and asparagus tops out of the pan, pour the asparagus smoothie in their place and heat it for a few minutes before adding it to the drained pasta. Mix well, then add speck and asparagus tips and serve.
Pasta with asparagus and speck is a very appetizing first course that combines two typical spring products and is very easy to prepare. Pasta with asparagus is a great classic of our cuisine. The combination of asparagus and crispy speck is a combination that goes very well with any shape of pasta: for our recipe we have chosen tagliatelle, but penne, linguine and other types of pasta are also more than suitable. Tagliatelle with asparagus and speck is a delicious first course, ready in less than half an hour. First remove the final part of the asparagus and boil it, then cut the speck and the tops of the asparagus, cook the pasta and prepare the cream, to be added a few minutes later. Here are all the steps in the recipe.
Ingredients
Egg tagliatelle 400 g
Asparagus 500 g
Speck 250 g
Fresh liquid cream 200 ml
Extra virgin olive oil 4 tablespoons
Salt to taste
Pepper to taste
Preparation
Start the preparation by cleaning the asparagus and removing the end of the stem. Then place them in a pan and cook until they have become soft. Cut the speck into small pieces and brown them in a pan with oil. Divide the asparagus tops in half and add them to the same pan with the speck. Bring a pot full of water to a boil, add salt and let the tagliatelle cook, taking them out when they are still al dente. Meanwhile, in a bowl, blend the cooked asparagus stalks together with salt, pepper and cream. Take the bacon and asparagus tops out of the pan, pour the asparagus smoothie in their place and heat it for a few minutes before adding it to the drained pasta. Mix well, then add speck and asparagus tips and serve.
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