Esta es una exhibición prevé de cómo se va ver la receta de 'Farfalle Con Asparagi' imprimido.

Receta Farfalle Con Asparagi
by Phyllis Smith

Farfalle Con Asparagi

Another favorite recipe from Chef Paolo at the Locanda Rosati in Umbria. A white wine reduction breaks down the vegetable and gives the sauce a creamy texture that clings to the pasta.

The nutritional info does not include the pasta.

Calificación: 4.5/5
Avg. 4.5/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: orvieto classico blanco

Ingredientes

  • 1 lb. Farfalle
  • 1 bunch asparagus
  • i small onion, finely chopped
  • 4T butter
  • 4 oz Parmigiano Reggiano
  • 2T Olive oil
  • 2 oz white wine (preferably Orvieto Classico)
  • salt and pepper
  • 4 oz reserved hot pasta water

Direcciones

  1. Snap off the woody ends of the asparagus and slice the tops into 1/4" rounds.
  2. In a pan large enough to hold the cooked pasta, heat the olive oil, add the onion and cook over medium heat until golden brown.
  3. Add the asparagus and salt and pepper to taste.
  4. Stir, cover, and simmer gently for 20 minutes.
  5. Remove cover and raise heat.
  6. Add wine and cook until it evaporates.
  7. Cover and keep warm.
  8. Cook pasta in approx. 4 qts of salted water. When it is al dente, drain, reserving the hot pasta water.
  9. Add pasta to vegetables.
  10. Add the butter and grated Parmigiano.
  11. Toss well to thoroughly coat the pasta, adding a little pasta water if needed to achieve a smooth blend.
  12. Serve immediately.