autumn strudel, salty and light
3 recipes
Conchiglioni in Strawberry Sauce and Asparagus
ingredients
servings
4
Conchiglioni, pasta
250 oz
Strawberries
100 oz
Puntarelle asparagus
100 oz
Onions
20 oz
Sesame
30 oz
Iodized salt
5 oz
Brown sugar
3 oz
Pepper
1 oz
Crumb, bread soft inside
30 oz
Extra virgin olive oil
50 oz
first courses from Italy - Marche
Conchiglioni in Strawberry Sauce and Asparagus
Conchiglioni in Strawberry Sauce and Asparagus
ready in
45 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Organic pasta for a first colorful, good and fun dish!
preparation
step 1
Wash the strawberries and remove the petiole. In a pot, blow up a little white onion and browned strawberries. Add integral sea salt, a little sugar cane and pepper
step 2
Cook for about ten minutes. If necessary add a few spoons of water. Cook for about ten minutes and then whisk.
step 3
Wash the asparagus and remove the most dense base. Grate roughly 4 asparagus and light them in a pot with flame-sweet water for twenty minutes.
step 4
Drain and whisk with a few drops of oil and salt. 3 asparagus, cut them for a long time with the saucepan and scald them for 5 minutes (in the same pot), the latter serve as garnish.
step 5
Bake the Sarcophagus Grain Corn flakes and drain the tooth. Jump in the strawberry sauce with a bit of toasted bread.
step 6
For application: Take your dish out of it with a little asparagus cream and then place long asparagus folded on yourself. Then put the conchiglioni and sprinkle the sesame seeds
