Spaghetti with fresh broad beans
starters from Italy
PARMIGIAN BOWLS WITH FAVE PUREA AND ASPARAGI CREAM
PARMIGIAN BOWLS WITH FAVE PUREA AND ASPARAGI CREAM
ready in
1 hour 30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
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description
Parmesan baskets are eaten and are resistant, so they can contain creams, vegetables, and even dry pasta. They are simple to make and you will make a figurone!
preparation
step 1
Puree beans. Wash the dried beans and put in a pot with three fingers of cold water.
step 2
Let them cook for at least 1 hour until they have been dissected and have absorbed all the water.
step 3
At this point, with the aid of a whip, work the cream to remove the lumps, ie the beans are still whole. Set salt and keep aside.
step 4
Cream of asparagus. Wash the asparagus, peel off the end of the stem and cut them into pieces while keeping the whole 4 tips.
step 5
Clean the onion and cut it into pieces, combine the asparagus keeping the 4 tips apart, add two fingers of water and bake until they have softened.
step 6
Bake the 4 peaks in salty boiling water, making sure not to ruin them. Then season with oil and pepper and let it flavor.
step 7
Parmesan basket. Take a small frying pan and pour 3 tablespoons of Parmesan cheese, sprinkle it with the help of the spoon and let it melt in a lively fire.
step 8
When it starts to gently gently, take the frying pan and overwrite the Parmesan cheese on a large large broth bowl spout to make the shape of a cup.
step 9
Assembling the basket. In each basket pour two tablespoons of bean puree, two tablespoons of asparagus cream, a top of asparagus, and a little minced cut mozzarella. Done!