Spaghettini in Red and Green Sauce

stampa
Asparagus are part of the lily family. They were considered to be a delicacy in Greek and Roman times.
Recipes by Meat, Cheese
Number of people:
4
Level of difficulty:
Low
Required time:
30'
Nutritional values
per serving prepared according to this recipe.

Energy value
480 Kcal
- Protein
23 g
- Carbohydrates
64 g
- Fat
14 g

 
350 g
Green asparagus
 
200 g
Heavy cream
 
100 g
Prosciutto cotto
 
100 g
Parmigiano Reggiano grated
 
50 g
White onions
 
30 g
Butter
 
20 g
Basil
 
15 sheets
Salt
 
as needed
Pepper
 
as needed

Preparation

1
Chop the onion and dice the prosciutto cotto.
1
Cut the asparagus into pieces a few centimetres long; boil in one litre of salted water for approximately 3 minutes.
1
Sauté the prosciutto cotto and butter in a non-stick pan. Add the blanched asparagus and season with a pinch of salt.
1
Cook the Barilla Spaghettini in plenty of salted water, drain when al dente, place in the pan, add the cream and chopped basil, then sauté in the pan for a few minutes. Serve with a sprinkling of Parmigiano Reggiano and pepper to taste.

Chef's tips


If you are unable to obtain fresh asparagus, you can use frozen ones (which are just as good), taking care to only cook the tips briefly, in order to prevent them from breaking. Use the asparagus tips to garnish the plate.

Suggested wine


For this aromatic dish with its persistent flavour, we recommend a medium-bodied white wine, slightly aromatic and freshly acidic, such as a Colli di Rimini Bianco or a Scandiano Bianco.

Search recipe

Ingredients:
cerca
mi sento fortunato
Advanced search >