Drive away with green broad beans and ricotta
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Tagliolini with Asparagus, Carrots and Hazelnuts
ingredients
servings
4
Remilled durum wheat flour
250 oz
Water
125 oz
Field asparagus
150 oz
Carrots
2 unit
Onion
1 half
Chopped hazelnuts
30 oz
Natural sea salt
to taste
Pepper
to taste
Extra virgin olive oil
to taste
first courses from Italy
Tagliolini with Asparagus, Carrots and Hazelnuts
Tagliolini with Asparagus, Carrots and Hazelnuts
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A simple first course to make with seasonal ingredients!
preparation
step 1
We wash the vegetables. Chop the asparagus by removing the part of the most woody stem. Chop the onion and sauté lightly. Add the carrots cut into small cubes. If necessary, add a little water. We add salt and some black pepper.
step 2
We make the tagliolini without eggs: in a bowl we mix the durum wheat flour with water and we obtain sheets with the sheeter. We pass them to the penultimate thickness. Then we go back through the special slot to get the shape of the tagliolini.
step 3
Boil the lightly salted water and as soon as it boils, immerse the tagliolini. As soon as the tagliolini are cooked al dente, we return them to the pan with our seasoning. We blow so that our ingredients blend well.
step 4
Finally sprinkle the chopped hazelnuts. Also, if you have marigold flowers you can decorate your dishes. Naturally if not treated with herbicides but collected or purchased safely.
