Garganelli with Paglierina cream and asparagus copy


  • Paglierina
  • 300 ml Cream
  • 6 Asparagus
  • Extra virgin oil to taste
  • Salt to taste
  • Garganelli


  • 1

    Cut a whole Longo Paglierina into cubes.

  • 2

    Add the diced paglierina and 300 ml cream to a preheated saucepan. Wait until the cheese has melted and keep warm.

  • 3

    Pour a little oil into a frying pan and cook the courgettes for a few minutes, adding a pinch of salt and mint.

  • 4

    Cut the asparagus into small cubes and leave the tops whole. Add them to a hot pan with a drizzle of extra virgin oil.

  • 5

    Leave to brown for a few minutes and add a pinch of salt and a little water.

  • 6

    Once ready, add them to the asparagus in the pan and finish with the Paglierina fondue.

  • 7

    Leave to thicken, stir-fry and serve after adding the asparagus tops.

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