Risotto with mulberry blackberries with almond butter
first courses from Italy
Buckwheat Penne with asparagus and feta cheese fondue
Buckwheat Penne with asparagus and feta cheese fondue
ready in
20 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
You know the feta? The greek cheese par excellence! It is a very tasty cheese, thin enough, which is used to enrich the vegetable or pasta salads, to give it that extra touch of delicacies. To me, personally, feta, really like so I tried to make a fondue to put in the dough, to give her creaminess and flavor. And so I thought of buckwheat penne with asparagus and feta cheese fondue.
preparation
step 1
First clean the asparagus, removing the hard part, wash them and cut them into small pieces.
step 2
And now it's time shallot. Clean it and cut it into slices. Put it to simmer in a pan with a drizzle of extra virgin olive oil and pour in the white wine.
step 3
Let boil for a few minutes, then take the feta and crumble. Add the feta in the compound shallot wine and let it melt over low heat.
step 4
Meanwhile, put in a pot to cook the asparagus in boiling water, After 5 min of water that bubbles asparagus, thrown in the same water the pasta and simmer.
step 5
Once the feta will be melted, transfer the mixture into a container and blend for good, so that even the shallot is reduced in cream. Taste and season with salt.
step 6
Drain the pasta and asparagus and seasoned with just the cream obtained.
step 7
If you still have a bit of feta crumble over pasta as soon as you Serve. Sprinkle with a pinch of pepper and serve:
step 8
The feta cheese is a tasty, then, as they prepare the various dressings and regulator taste with salt, since the taste of the asparagus is delicate and immediately absorb the flavor of the other ingredients.