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Ingredients: 400 g. of braised Cantello asparagus. 150 g. of diced ham. 2 whole eggs. 1 round puff pastry. q.s. grated Parmesan cheese. Preparation: In a bowl beat the eggs with the Parmesan cheese. Add the braised asparagus (if necessary, pour them). Add the cubed ham. Place the puff pastry on …
Ingredients:( for 4 people) 2kg Cantello asparagus. 8 Eggs. 200g Butter. 300g Parmesan. salt as required. Preparation: Peel the asparagus, wash and cut them at 18/20 cm. Tie them in bundles with string. Take a tall …
Ingredients: Asparagus of Cantello Baked ham Fresh pasta for lasagna Bechamel Grated Parmesan cheese Oil Salt Pepper Preparation: Clean and wash the asparagus, cut them into pieces. Beef the asparagus over low heat with oil, salt and pepper for about 20 min. (if you need to add a little water). Allow them …
Ingredients: Asparagus Olive oil Salt Pepper Preparation: Peel, wash, and cut asparagus into small pieces. Put them in a non-stick pan with a little olive oil. Add a pinch of salt and pepper. If necessary add a little water. Season with salt. Cook over a low heat for 20/30 minutes.
Ingredients: (for 4 people) About 250 gr. of fresh asparagus or about 15 gr. of dehydrated asparagus Shallot About 300 gr. of carnaroli rice or 1 bag of risotto with asparagus Vegetable broth Oil Preparation: With fresh asparagus: Clean and wash the asparagus, cut them into pieces. Fry them for a few …
Ingredients: 4/5 Asparagus per person Sliced to taste Speck-Pancetta-Lardo-cooked ham Preparation: (if you use natural asparagus, skip the first two points) Boil the asparagus in salted water for 15 min. Drain and allow to cool. Wrap them one by one in slices of speck or other sliced. Place on a baking sheet …
Ingredients:(for 2 people) 2 extra asparagus Extra virgin olive oil Salt Peperl Lemon Flaked Parmesan Preparation: Peel and wash the asparagus. Slice them finely, if possible with the slicer, for the length. Whisk lemon juice, oil, salt and pepper. Place the asparagus in a container with lid. Cover them with a slam. …
Ingredients: Cream of asparagus from Cantello 20g Pine nuts 40g Parmigiano reggiano Marjoram leaves q.b. Preparation: Blend the cream, pine nuts, and parmesan with a hand blender. Add fresh marjoram leaves (quantity to taste from 3 to …). Season any type of pasta and garnish with toasted pine nuts …