Spaghetti with fresh broad beans
by
117 recipes
PARMIGIAN BOWLS WITH FAVE PUREA AND ASPARAGI CREAM
ingredients
servings
4
Grated Parmesan cheese
130 oz
Fava beans
250 oz
Greenhouse asparagus
10 oz
Onions
1 half
Mozzarella cheese
1 half
Extra virgin olive oil
to taste
Iodized salt
to taste
Pepper
to taste
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
translated by
Italian
with 
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!
