Tag: Asparagus

Carbonara monferrina with asparagus and toma cheese – Italian Cuisine


If you like variations on classic dishes, try the carbonara monferrina, a recipe that comes from Piedmont and will not leave you disappointed

Of bacon and egg there is only one, yes, but this dish is so loved that there are many interpretations. This is the case, for example, of the carbonara monferrina, typical Piedmontese dish that includes pancetta, gli asparagus, and cheese for an explosion of taste and freshness that is the envy of classic recipe of Roman carbonara.

There Preparation, like all those concerning carbonara, it is simple and very fast, ideal for a lunch or dinner to be organized at the last minute, but without ever giving up bring to the table a surprising first course.

carbonara monferrina recipe preparation ideas tips Italian cuisine

The recipe for Carbonara Monferrina

To prepare the Piedmontese carbonara you will need: 500 g of long pasta, 1 bunch of fresh or frozen asparagus, 50 g of toma, 2 egg yolks, 100 g of pork belly, 50 cl fresh cream, grated parmesan, butter, garlic, salt , pepper and extra virgin olive oil.

Method

Let's start washing and cleaning the asparagus, depriving them of the hardest part and cutting them into slices. In a non-stick pan, a fried with butter (or extra virgin olive oil for those who want a lighter recipe), garlic and bacon cut and strips or cubes. When the bacon is golden, turn off the heat and remove the garlic.

In a large pot the water is then boiled and the pasta is thrown away.

Only at this point should the asparagus, a little salt and pepper and a little cooking water to cook them evenly. It only takes a few minutes (perhaps with a covered pan) to soften the asparagus.

In a separate bowl it is therefore necessary mix the cream with the toma cheese, add the egg yolks, two generous spoons of parmesan and a little pepper. When the pasta is al dente, the mixture with the cream and the toma must be added to the asparagus and bacon sautéed and, with the heat off, whisk all the ingredients for about twenty seconds.

There carbonara monferrina it is ready to be brought to the table. The advice is a final sprinkling of Parmesan and pepper for an even more decisive and tasty flavor.

Zucchini, asparagus, pecorino and aromatic herbs recipe – Italian Cuisine

Zucchini, asparagus, pecorino and aromatic herbs recipe


  • 500 ml still white wine
  • 300 g grated pecorino
  • 50 g extra virgin olive oil
  • 40 g dried chamomile
  • 10 g Villa Manodori lemon essential (extra virgin olive oil flavored with lemon essential oil)
  • 12 asparagus
  • 12 mint leaves
  • 6 light Bolognese courgettes
  • 2 dark courgettes
  • marjoram
  • fennel
  • tarragon
  • dried oregano
  • salt
  • pepper

Wash light courgettes and cut them in half for the long side. Brown them on the pulp side for 1 minute in a pan with extra virgin olive oil until they are golden brown.
Do reduce meanwhile, the white wine in a saucepan for 2⁄3 of its volume over a high heat.
Gather brown the courgettes in a vacuum bag with the reduction of wine, salt, pepper and oregano and seal the bag.
Wash asparagus, remove the hard part of the stem and place them in a pan.
set the steam oven at 100 ° C and cook the courgettes under vacuum and the asparagus at the same time.
Let cook the asparagus for 4 minutes and the courgettes for 7 minutes.

To simplify: cook the courgettes in a steamer. Alternatively, without resorting to vacuum, collect them in a parchment paper parchment moistened with the reduction of wine, seal it very well, and steam.
Remove from the oven cut the asparagus into chunks of about 1 cm and season with the Villa Manodori lemon oil.
Take away vacuum-packed zucchini and drain.
Wash dark courgettes and cut them with a mandolin into thin 3 mm thick ribbons.

Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa – Italian Cuisine

Recipe Salad with asparagus and green beans, tarragon sauce and egg mimosa


  • 600 g green beans
  • 300 g Greek sheep yogurt
  • 25 asparagus
  • 2 hard yolks
  • tarragon
  • salt
  • extra virgin olive oil

To prepare asparagus and green beans salad, tarragon sauce and egg mimosa, clean the asparagus and separate the tips from the stems. Cut the latter into thin lozenges and brown them in a pan with a drizzle of oil and a pinch of salt.
Blanch the asparagus tips in boiling salted water for 2-3 minutes, drain and cool them in water and ice. Boil the green beans for 3-4 minutes.
season Greek yogurt with a pinch of salt and mix until creamy.
Blanch 35 g of tarragon for a few seconds, drain it, cool it in water and ice and blend it with 100 g of oil and a pinch of salt. Mix it with the yogurt.
distributed asparagus and green beans on a serving dish and complete with the yogurt sauce and the finely crumbled hard-boiled yolks.

Proudly powered by WordPress