Tag: monferrina

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.

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Carbonara monferrina | Salt and pepper – Italian Cuisine

Carbonara monferrina | Salt and pepper


The traditional carbonara alla monferin is a simple and fast recipe, not a variant with asparagus of the classic carbonara but a traditional Piedmontese recipe, with lard and toma or ricotta, in the lighter version

There carbonara alla monferin it is suitable for everyone, especially those people who love i pquick pasta dishes but, with full flavors and full-bodied condiments. As mote recipes handed down from family to family, also the recipe of pasta alla monferrina has numerous variations. Salt and pepper has chosen to prepare the carbonara alla monferin with the long egg pasta and the fried asparagus, flavored with lard and pancetta; then complete it, stirring it over the flame, with a sauce based on cream, toma and egg yolks: a first course of creamy and tasty pasta, really tasty!

There carbonara with salt and pepper it is for gourmands and, undoubtedly, it is a very caloric first course but it can be perfect to eat like single dish, maybe for a quick lunch or dinner with friends. It is not difficult to prepare! If you're not cooking in the kitchen, don't panic! You can watch the recipe video and be guided by the description below

Do you already have all the ingredients?

How to prepare the carbonara monferrina

1) Prepare the sauce. Wash them asparagus, check and cut into pieces. Saute in a large no stick pan the lard chopped and thegarlic crushed with the butter and 3 tablespoons of extra virgin olive oil. Then remove the garlic and add the sweet bacon in cuebetti la bacon in strips.

2) Cook the asparagus. After browning the bacon add the asparagus, adjust it salt is pepper and wet the dressing with a little water. Continue the cooking, covering the pan with a lid, for about 10 minutes or until the asparagus is tender.

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