Garganelli with Paglierina and asparagus cream
Paglierina
300 ml
Cream
6
Asparagus
Extra virgin olive oil to taste
Salt to taste
Garganelli
La preparazione della ricetta
1
Cut an entire Paglierina Longo into cubes.
2
In a preheated saucepan, add the diced Paglierina and 300 ml of cream.
Wait for the cheese to melt and keep warm.
3
In a pan, add a drizzle of oil and cook the zucchini for a few minutes, adding a pinch of salt and the mint leaves.
4
Cut the asparagus into cubes and rounds, leaving the tips whole. Add to a hot pan with a drizzle of extra virgin olive oil.
5
Let brown for a few minutes and add a pinch of salt and a little water.
6
Meanwhile, cook the garganelli. Once ready, add them to the asparagus in the pan and finish with the Paglierina fondue.
7
Let thicken, toss in the pan and plate, adding the asparagus tips.
