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Conchiglioni in Strawberry Sauce and Asparagus

ingredients

servings

4

Conchiglioni, pasta

250 grams

Strawberries

100 grams

Puntarelle asparagus

100 grams

Onions

20 grams

Sesame

30 grams

Iodized salt

5 grams

Brown sugar

3 grams

Pepper

1 gram

Crumb, bread soft inside

30 grams

Extra virgin olive oil

50 grams

first courses from Italy - Marche

Conchiglioni in Strawberry Sauce and Asparagus

Conchiglioni in Strawberry Sauce and Asparagus

vegan with gluten with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Conchiglioni in Strawberry Sauce and Asparagus

Organic pasta for a first colorful, good and fun dish!

Conchiglioni in Strawberry Sauce and Asparagus step 1

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

Conchiglioni in Strawberry Sauce and Asparagus step 2

step 2

Cook for about ten minutes. If necessary add a few spoons of water. Cook for about ten minutes and then whisk.

Conchiglioni in Strawberry Sauce and Asparagus step 3

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.

Conchiglioni in Strawberry Sauce and Asparagus step 4

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.

Conchiglioni in Strawberry Sauce and Asparagus step 5

step 5

Bake the Sarcophagus Grain Corn flakes and drain the tooth. Jump in the strawberry sauce with a bit of toasted bread.

Conchiglioni in Strawberry Sauce and Asparagus step 6

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

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