Ingredient: of Asparagus

Quality, authenticity, excellence
Asparagus and stracchino risotto

First courses

Asparagus and stracchino risotto

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

45 min

Servings:

4 Portions

Ingredients:

1 l of Vegetable broth
500 g of Asparagus
1 Shallot
100 ml of White wine
50 g of Butter
Salt
Pepper
For the chips:
2 Rosemary sprigs
1 teaspoon of black Pepper

PREPARATION

1

Clean the asparagus and remove the stem, then rinse under cold water. Later cut the tips and the remaining part of the asparagus.

2

Heat the vegetable broth in a pot.

3

Pour some oil into another pot, then add some finely chopped shallot.

4

Turn up the heat and add all the asparagus except for the tips. Afterwards mix well.

5

Add two spoons of broth and a sprinke of salt. Lower the heat, put the cover on the pot, then cook for a few minutes.

6

Remove the cover and allow to evaporate. Add the rice and toast It for some minutes.

7

Blend the rice with white wine, slowly stirring all the ingredients. Add other ladles of broth and keep on cooking the rice. Five minutes prior to the cooking, add the asparagus tips and some salt.

8

Turn off the heat, then add stracchino and Parmigiano. Mix well until the ingredients are blended.

To make the Parmigiano Reggiano chips:
9

Pre-heat the oven at 200° C, then grate the Parmigiano Reggiano.

10

Spread the cheese on a baking sheet with parchment paper using a cooking ring of narrow diameter.

11

Add some chopped rosemary and some pepper.

12

Cook in the oven for five minutes.

13

Plate up the rice, then add the Parmigiano chips on top of It and your risotto is ready to be served!

Condividi:
Quality, authenticity, excellence
Asparagus cream with crunchy Pancetta springs and poppy seeds

First courses

Asparagus cream with crunchy Pancetta springs and poppy seeds

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

1 Serving

Ingredients:

800 g of Asparagus
500 ml of Vegetable broth
200 ml of Tipico IT's fresh liquid cream
70 g of Tipico IT’s Smoked pancetta
Salt
Pepper
1 Onion
Tipico IT’s Extra virgin olive oil
Some slices of bread

PREPARATION

1

Take a pot full of slightly salted water and put it on the gas. When the water will start to boil, deep the asparagus within and let them cook for 5 minutes. Subsequently dry them and put them aside.

2

In the meantime, chop finely an onion. In a pan put three tablespoons of extra virgin olive oil, the chopped onion and stir-fry for some minutes. The add the previously cooked asparagus, putting aside some tips of them, which you will use to garnish the dish.

3

Let them cook on a high flame, then add the vegetable broth and continue the cooking for 20 minutes mixing continuously.

4

Subsequently, switch off the flame, add the fresh liquid cream and a pinch of salt, then blend with an immersion blender until you obtain a homogeneous cream.

5

Put the cream once again on the flame and let it cook for other 5-10 minutes, so that it can thicken.

6

Take a non-stick pan and warm it up. Put the pancetta slices on it and the bread croutons, obtained from the bread slices cut previously. Stir-fry everything on a high flame for 10 minutes, so that the pancetta can be roasted and the bread croutons seasoned.

7

Pour the asparagus cream in the bowls and garnish with crunchy pancetta sprigs, the bread croutons and the asparagus tips that you kept aside.

8

Serve the asparagus cream hot and creamy with some extra virgin olive oil and if you want with some pepper as well.

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