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Spring pizzoccheri

ingredients

servings

4

Iodized salt

to taste

Extra virgin olive oil

to taste

Greenhouse asparagus

200 grams

Prosciutto

100 grams

Spring onions

1 unit

Buckwheat Pizzoccheri pasta

350 grams

first courses from Italy

Spring pizzoccheri

Spring pizzoccheri

with meat high in potassium high in magnesium high in phosphorus

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Spring pizzoccheri

A first course of light and tasty season.

Spring pizzoccheri step 1

step 1

Say, clean and rinse the asparagus. Remove the hardest part of the stem. Cut the tips and keep them in full.

Spring pizzoccheri step 2

step 2

And since in the kitchen nothing is thrown away, with the intermediate part of the asparagus prepared the broth in which the pizzoccheri will be cooked.

Spring pizzoccheri step 3

step 3

Bring to a boiling pot of salt water, half onion and sprinkle the asparagus stems. Take the broth for about an hour.

Spring pizzoccheri step 4

step 4

When the broth is ready, sprinkle the freshly sliced ​​onion cut into chunks in plenty of evo oil.

Spring pizzoccheri step 5

step 5

When golden is added, add the raw ham cut into small pieces as well as the rest of the asparagus sliced ​​into slices and the whole tips of the same.

Spring pizzoccheri step 6

step 6

Add some spoon of asparagus broth filtered from the vegetable to continue cooking. In the meantime, put the pizzas in the asparagus broth.

Spring pizzoccheri step 7

step 7

When they are almost cooked, drain them and refresh them in a pan with asparagus and ham to mix.

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