Chef Federico Alessandri © 2024
Tagliolini with Asparagus
Preparation-
Peel the asparagus starting one inch below the tip til to the bottom, then cut off the end, hard part of the asparagus. Save the skin and the hard part to make the stock. In a pot with cold water, add the skin and the hard part of the asparagus, one branch of celery, half a carrot and one shallot. Wait until the pot is boiling and then continue to cook for 30 minutes. While the stock is boiling, chop the tips of the asparagus and put them in a bowl. Chop the stem into little discs. In a pan, add 3 tablespoons of e.v.o. oil and once hot, add the tips of the asparagus and cook for 3 to 4 minutes (without burning them), then put aside for later use. Now cook the asparagus discs with the finely minced shallot in a small pot with the bottom covered with e.v.o. oil, add the finely minced shallot and cook on a gentle flame for 10 minutes. Add some of the stock and keep cooking until very soft and well cooked. The stock has to be almost completely reduced. At this point, blend the asparagus until creamy. Add more stock if you need, to achieve the right consistency. Adjust flavor with salt and pepper. Boil the fresh tagliolini in salted water for 1 and a half minutes, then finish to cook it in a pan with the asparagus cream. Again, add some stock if needs be. Once done, turn off the burner and add the parmigiana cheese. Mix it in so that it melts. Enjoy!
Decoration:
Deep fry some basil leaves for a few seconds. Don't burn the basil, otherwise it becomes bitter!!
Serve the pasta in a nest shape and garnish with the basil and the asparagus tips. Sprinkle with some parmigiana cheese.
• Ingredients for 4 people:
•
• fresh tagliolini- 15 ounces
• asparagus- 25 ounces
• shallot -2
• asparagus stock
• basil
• salt and pepper
• parmigiano
•
Preparation-
Peel the asparagus starting one inch below the tip til to the bottom, then cut off the end, hard part of the asparagus. Save the skin and the hard part to make the stock. In a pot with cold water, add the skin and the hard part of the asparagus, one branch of celery, half a carrot and one shallot. Wait until the pot is boiling and then continue to cook for 30 minutes. While the stock is boiling, chop the tips of the asparagus and put them in a bowl. Chop the stem into little discs. In a pan, add 3 tablespoons of e.v.o. oil and once hot, add the tips of the asparagus and cook for 3 to 4 minutes (without burning them), then put aside for later use. Now cook the asparagus discs with the finely minced shallot in a small pot with the bottom covered with e.v.o. oil, add the finely minced shallot and cook on a gentle flame for 10 minutes. Add some of the stock and keep cooking until very soft and well cooked. The stock has to be almost completely reduced. At this point, blend the asparagus until creamy. Add more stock if you need, to achieve the right consistency. Adjust flavor with salt and pepper. Boil the fresh tagliolini in salted water for 1 and a half minutes, then finish to cook it in a pan with the asparagus cream. Again, add some stock if needs be. Once done, turn off the burner and add the parmigiana cheese. Mix it in so that it melts. Enjoy!
Decoration:
Deep fry some basil leaves for a few seconds. Don't burn the basil, otherwise it becomes bitter!!
Serve the pasta in a nest shape and garnish with the basil and the asparagus tips. Sprinkle with some parmigiana cheese.
• Ingredients for 4 people:
•
• fresh tagliolini- 15 ounces
• asparagus- 25 ounces
• shallot -2
• asparagus stock
• basil
• salt and pepper
• parmigiano
•
Recipes, Cooking Tips and Choosing the Right Ingredients and Supplies
Stay tuned for the latest uploads of creative plate presentations and exciting new recipes, all accomplished by the hand of the master Chef Federico Alessandri!
Learn the tips only a ‘pro’ knows- how to cut perfectly, how to coordinate time, how to cook in your own home incorporating the professionalism of an Italian chef!
Read and Write Feedback From Your Lesson!
Did you meet Chef Alessandri in his cooking class? Do you have any questions regarding the lesson ? Write and ask the Chef, meet other students and keep in touch with your virtual classroom!
Become a follower, and leave a comment, too!
