Farfalle Rigate n.66 with asparagus and grated caciocavallo


Farfalle Rigate n.66 with asparagus and grated caciocavallo



  • 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


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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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.

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