Tart salted vegetables
first courses from Italy
Spring pizzoccheri
Spring pizzoccheri
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A first course of light and tasty season.
preparation
step 1
Say, clean and rinse the asparagus. Remove the hardest part of the stem. Cut the tips and keep them in full.
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.
step 3
Bring to a boiling pot of salt water, half onion and sprinkle the asparagus stems. Take the broth for about an hour.
step 4
When the broth is ready, sprinkle the freshly sliced onion cut into chunks in plenty of evo oil.
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.
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.
step 7
When they are almost cooked, drain them and refresh them in a pan with asparagus and ham to mix.