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Farfalle Rigate n.66 with asparagus and grated caciocavallo

RECIPES LA MOLISANA


Farfalle Rigate n.66 with asparagus and grated caciocavallo

 
PREPARATION

INGREDIENTS:

  • Farfalle n.66 La Molisana   320g
  • Green asparagus spears   600g
  • Vegetable stock   200ml
  • Flakes of caciocavallo cheese   120g
  • Fresh onion   60g
  • White wine   50ml
  • Butter   50g
  • Garlic   2 cloves
  • Extra virgin olive oil   to taste
  • Salt and pepper   to taste

INSTRUCTIONS:

Wash and peel the asparagus spears. Cut them into diamond shapes.

In a saucepan, sautè the onion and garlic in the olive oil. Add the asparagus and allow them to acquire flavour for a few minutes. Pour in the white wine and vegetable stock, regulate the salt and pepper to taste and bring to a boil.

In boiling salted water cook the Farfalle Rigate 66, drain al dente and pour them into the saucepan with the asparagus. Add the butter and mix everything together. Serve with a sprinkle of the caciocavallo flakes.

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Your favourite recipes are your favourite clothes, they mirror your personality. 

Cooking is an act of personal expression. Nobody knows this better than Nicola Vizzarri.
Nobody knows that better than Nicola Vizzarri , a member of the Italian National Chef's Association, who has created the Chef's Dishes Recipes, drawing from tradition in a chef Vizzari likes to develop flavours with a creative flair. His goal is to help you to create meals that your guests will remember.

 Cooking is also a ceative conversaion between chef and diners. Antonio Trotta,  young chef from the Honda Gresini team, draws inspiration from his word travels, enjoys experimenting with different flavours and loves to share his experiences with his diners. He has created La Molisana's The World Fusion Recipes so that you can experiment with your own ideas.

These recipes have been created exclusively for La Molisana and you.
Enjoy your meal.