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Tagliolini with asparagus and crescenza

Tagliolini with asparagus and crescenza

Tagliolini recipe with asparagus and crescenza di of 07-05-2013 [Updated on 11-04-2018]

Today I give you a quick recipe to prepare a really delicious pasta with asparagus, I prepared these tagliolini with asparagus and crescenza for my mother's birthday dinner, just a taste of each dish as a forerunner and it was appreciated by everyone, even by my husband;) The tagliolini are a type of pasta that I rarely use, because they are too thin for my taste, but I must say that with this creamy sauce they go very well and then the asparagus, they give that extra touch that makes so much spring . My dear, I greet you and I get to work, I am again in a phase of my life in which I am living accelerated due to the many commitments I have taken on and new projects that I have put in place for this 2013, so you will excuse me if I can not always reply to your messages in time, but know that I always read you and you are always in my thoughts, a kiss and have a good day: *

Method

How to make asparagus pasta

Clean the asparagus (here the procedure) and boil them for 5 minutes in a saucepan with salted water
Slice an onion and sauté it in a pan with oil, add the chopped asparagus and cook for a couple of minutes

Add the ham cut into small pieces, add salt and pepper and cook for a few more minutes

Cook the tagliolini in abundant salted water, drain them al dente and pour them into the pan
Add the crescenza and stir-fry until the cheese melts by adding a ladle of cooking water kept aside.

Serve the tagliolini with asparagus and crescenza


. an idea for the Easter Monday picnic.

Ingredients x 4 p.ne:
12 slices of Pan Carrè
1 kg of green asparagus
300 gr of Crescenza
15o gr of raw ham (not too lean)
Milk
Grated grain
Salt & pepper

Peel and remove the woody part of the asparagus and boil them.
Toast the slices of Pan Carrè on both sides under the grill of the oven or in the toaster.
Arrange them in a baking tray covered with parchment paper and brush them with the milk.
Distribute half of the raw ham and half of the Crescenza into chunks, arrange the asparagus with salt and pepper, finish with the rest of the Crescenza and sprinkle with parmesan and complete with the raw ham.
Bake in a hot oven at 180 & # 176 x 15 minutes

4 Responses to "Asparagus Gratin with Crescenza and Raw Ham"

What a delicacy! I like it, I'll do it with white asparagus !!

good I made them yesterday great success

If you like, come over to me. I organized my first giveaway!

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Tagliolini with asparagus and crescenza - Recipes

When I first read about this "miraculous paste" I wrinkled my nose a little, skeptical by nature. I confess that I thought that I would never have succumbed to the purchase of this foodstuff. But then you know, I'm also curious, by that very nature, and when I found myself in front of my eyes, in the aisle of diet foods, this package different from the usual formats, I didn't think about it for a moment (one yes, because it's not a properly cheap product). So this tub of konjac Shirataki came into the house, exactly a gluten-free pasta with very few calories. Well, two very interesting aspects for my diet. But delving a little deeper into the subject, it turns out that konjac is a plant, from whose root a flour is obtained, used a lot in oriental cuisine. And this flour is rich in amino acids, fibers and mineral salts. Finally a pasta that can satisfy my desires without feeding the feelings of guilt? Yessss, I found it, it's mine. And I'll have a lot of fun twisting it and coloring it !!

150 g of drained Shirataki
60 g of boiled green lentils
1 teaspoon of curry
50 ml of oat milk
50 ml of water
10 asparagus (for me from the family garden, then frozen)
extra virgin olive oil
pink Himalayan salt
cinnamon powder

Steam the asparagus until soft, then cut them in half (or in 4, if they were thick), lengthwise. Sauté them in a wok with a drizzle of extra virgin olive oil, cinnamon to taste and pink salt.
Put the boiled lentils, curry, oat milk and water in a jug. Add salt to taste, then blend everything until you get a velvety cream. Add it to the asparagus and cook everything well, over moderate heat, for a few minutes.
Meanwhile, bring the water to a boil to cook the pasta, salted to taste. Rinse the Shirataki under running water for a couple of minutes, after draining them, then throw them in boiling water for a couple of minutes. This will be the time required for cooking.

At this point, drain the noodles and pour them into the wok. Blow everything up over a high flame for a few moments, then serve and enjoy.

If you will keep lentils already boiled in an airtight container, in the refrigerator, or boiled and frozen, the preparation of this dish will take you very little time. And it will give you pleasant surprises.

Remember that a well-stocked pantry is a guarantee of tasty well-being)


Tagliolini with asparagus and crescenza - Recipes

A few days I saw this pasta made by Daniele Persegani in Antonella Clerici's program.

Source:
Ravioloni with crescenza by Daniele Persegani
Original recipe video procedure https://bit.ly/3wyNgnF

I bring you the original recipe and below how I proceeded

Ingredients for the pasta:
400 g of flour
3 eggs
70 g of spinach puree
Seed oil

For the stuffing:
300 g of crescenza or stracchino cheese
150 g of grated cheese
1 tablespoon of chopped parsley
2 egg yolks
nutmeg
Extra virgin olive oil
Salt and pepper

For the sauce:
1 red pepper
1 yellow pepper
50 g of mascarpone
50 g of grated cheese
1 clove of garlic
1 knob of butter
Salt and pepper

knead the flour and eggs well, add the spinach puree while continuing to knead the dough and leave it to rest for 30 minutes covered with plastic wrap.

In a bowl, mix the cheeses with the egg yolks, parsley and nutmeg. Roll out the dough, fill it with the filling and seal it well to obtain the ravioli.

roast the peppers in the oven for 30 minutes at 200 & # 176. Once cooked, let them cool for five minutes, peel them, clean them and cut them into very small cubes.

Brown the butter in a pan with the garlic clove, add the diced peppers and season with salt and pepper. Remove the garlic, add the mascarpone and grated cheese and mix to mix well. Cook the tortelloni for a few minutes in abundant salted water, dress them with the sauce obtained and serve them in a serving dish.

Ravioli mold diameter 6.5.
I got 109 ravioli

Pasta
300 g Molino Naldoni 0 flour
100 g re-milled semolina
3 eggs
1 egg white
white wine to taste

Stuffed:
365 g growth
50 g grated Parmesan cheese aged 36 months
parsley
nutmeg
1 yolk

Sauce
1 red pepper
1 yellow pepper
50 g of mascarpone
50 g of grated cheese
1 clove of garlic
1 knob of butter
Salt and pepper


Tagliolini with asparagus and crescenza - Recipes

25 comments:

Mamma mia and this divine goodness that has come out of your kitchen, it's too greedy! Good inviting and colorful, I love it!

Dear Laura, here is a dish that I think it would do me good!
Why do you think it is light suitable has delicate intestines.
Hello and good weekend dear friend, with a smile :)
Tomaso

Who knows how good it is. excellent combination of asparagus and shrimp .. kisses and good w.e. : - *

It must be delicious, now that I think about it I've never made an omelette with fish, I'll follow your advice!
Have a nice weekend!

.. exaggeratedly greedy :-P Congratulations Lauretta and happy we & lt3

Asparagus and shrimp are a perfect match. what a delight this omelette.
Good weekend
Flora

A simple and very tasty dish, I like the asparagus-shrimp pairing, good Laura.
A big kiss

ellapeppapeppina! this is an omelette with bows and controfiocchi :) a kiss, good weekend

An omelet for my taste, with shrimp and asparagus, too good!

How good, ideal for a quick dinner. Definitely to try. Have a nice Sunday
Fabiola by rossopomodoro

How good, ideal for a quick dinner. Definitely to try. Have a nice Sunday
Fabiola by rossopomodoro

Beautiful idea, tantalizing and delicious, bravaaa. Kisses and good weekend.

But what a nice and good combination, a nice idea to combine the asparagus that I am literally crazy about. Beautiful and very inviting !! good weekend kiss

WHAT A BEAUTIFUL TASTY TASTY AND SUCCULENT FRITTATA I STOLE THE IDEA THANKS. KISSES SABRY

Great, good weekend
Send

What a beautiful face this omelette has! Thanks for the suggestion

nice, fast and good dish, what more could you want?

Dearest Laura, I give you my best compliments for this beautiful and delicious omelette you have made: an excellent alternative to omelette and with a filling that fully responds to my personal tastes.
as I love both asparagus and shrimp and
the pairing of these two flavors is really great :)).
Thank you so much for sharing Laura, and congratulations again very good as always :))
a big kiss and good weekend :))
Rosy

Yummy your omelette. The pairing is great
Hello and happy Sunday.


Tagliolini with asparagus and crescenza - Recipes

A slightly chic way to taste eggs with asparagus, a purely Easter and spring dish.
Easter has now passed. but the asparagus in this period are so beautiful from the greengrocer!
The most pleasant thing about this dish is the contrast of the crunchiness of the pecorino wafer with the creaminess and delicacy of the asparagus cream and the softness of the poached egg.

Ingredients for one serving:
- 5 tablespoons of grated pecorino
- 10 small asparagus
- 1 egg
- extra virgin olive oil
- salt and pepper

Preparation:
Boil the asparagus and blend them with a drizzle of oil, a pinch of salt and a pinch of black pepper. Grate the pecorino and arrange on a sheet of parchment paper forming circles. Bake for about a quarter of an hour in the oven, until the cheese melts. Remove from the oven and quickly flip over an inverted cup to get the shape of a basket. This procedure must be done very quickly because the cheese solidifies very quickly.
Meanwhile, boil the water with a drizzle of oil, salt, oregano and throw the egg for a couple of minutes.
Compose the dish starting as a base from the basket of pecorino, the asparagus cream and the freshly drained egg.


Asparagus crumble

Ingredients for 2 cocottes:
15 asparagus
1 tablespoon of crescenza or other cream cheese
3 slices of cooked ham
1 small piece of butter
Salt and pepper

For the crumble:
70 gr of grated Parmesan cheese
70 grams of flour
60 gr of butter
1 pinch of salt

57 comments:

I also love asparagus. and then you know that a savory crumble had never occurred to me? Great! :)

Do you know I've never made a savory crumble? I absolutely have to try !! honestly I know that it is much better with asparagus than with courgettes -) courgettes are good but asparagus is 100 times better!

Now I have finished writing a comment from Lady Cocca, in which I said that I had never tasted or made crumble.
But there are also savory ones.
What a good thing to be here!
Kisses ^ _ ^

I love asparagus, they are among my absolute favorite things! I will try to make your recipe, it looks simple and tasty)

i love asparagus too! and I can confidently say that I would love this crumble too! :)

Micaela, I have asparagus in the fridge, I'll make this crumble tonight.
It looks great!

Ahhhh but it tastes great !! I have yet to try to make a savory crumble. kisses and have a nice day :-)

I only say one thing: Uau! You opened my tummy with this recipe :) very good.

I love asparagus but have never made a crumble. it really looks so inviting. It must be yummy!
A hug

As a white fly, I have never made a crumble neither sweet nor salty and every time I see one I bite my hands for always forgetting to try. I love asparagus and I guess they must be bad. much more )
A hug

I am touched by the beauty of your crumbs! Mine have been getting too thin lately, a little flaky, and the crumble doesn't brown. Yours are perfect!

wonderful. i love the crumble it is too yummy.

a salty crumble! too goodooo.
to do absolutely!

I also like them very much and served like this they must be spectacular! Well done!

I also love asparagus very much. this crumble with the creaminess of crescenza must be delicious!

Hi dear! but do you know I've never cooked asparagus? with these last recipes you made me want. I absolutely have to "learn"! kisses

I've never made this crumble! But I have a nice bunch of asparagus in the fridge. I sign the recipe !! Yours came great !! Very, very good!! Big kisses.

I like asparagus but I have never made a crumble and you are making me want to try it .. but which do I start with a sweet or savory one? Well we'll see. Yours inspires a lot, hello Debora.

You're absolutely right: I don't really like aspargus, but the face of this dish is so inviting that I almost try it. just yesterday my boyfriend complained that since we have been living together, and now it is 3 years, he has not eaten an asparagus. maybe I'll fix it just like that! Thanks.

An idea to copy this of the crumble in a savory version. Like you, I also buy asparagus as long as they are found. last night I made them simply with crumbled firm yolks. excellent!
a greeting
simona

keep going with the asparagus recipes, I really like them! this preparation intrigues me, can you tell me more about the dough? how does it stay?

I have some asparagus to finish in the fridge, I almost take advantage of the crumble!

I like the idea of ​​the asparagus crumble, but I think it goes well with all vegetables. to try, thanks for the idea, bye bye

ohhhhhhhhh asparagus a gogo treasure and for me it is pure celebration, I love them !! this crumble version must be exquisite and greedy but above all original. I think I have seen very few of savory crumbles. a big kiss imma

Ale the dough is very simple, you have to put the butter into small pieces in a bowl with flour, parmesan and salt and knead with your fingertips only that instead of making a ball like when you have to make tart or biscuits you have to leave the dough crumbly .

I really have to do this.
It struck me at first glance.

Thanks Micaela. just today I found asparagus grown in Cerignola (do you know?) from the greengrocer, they were sold in bulk instead of the classic bunches we are used to!
The thing tempted me and thanks to the nice greengrocer, I bought a lot of them all chosen of the same size. having them available in quantity, I will be delighted to try this recipe. since I have never prepared a & quotcrumble & quot. I think it's time to try ^ - ^.
kiss Kiss

but how much I love this crumble. I think he will become the number one candidate for tomorrow's lunch P

Oh mom. I love asparagus !! who knows what buonoooooo: P: P
to try, yes yes absolutely !!

this asparagus crumble is delicious. a kiss

What a wonderful crumble! Really complimented, I'll try it.

Look at Micaela, just looking at the first photo I thought. this dish I absolutely have to do it again! These asparagus are really very appetizing. I have to hurry before the season is over!

I've never made a savory crumble, but I'm sure it's delicious

I'm doing this crumble just tonight! they gave me some very fresh asparagus! Very good

delicious .. and also very cute, good!

Hamster I like this recipe so much that I do it right away !!
The ingredients are all in the fridge, since I'm alone with my hubby and I have some free time, I prefer to make me your crumble instead of the usual grilled steak !!
Hello

c & # 39est original ce crumble aux asperges, il doit être vraiment délicieux
bravo et bonne soirée

At the next shopping I buy asparagus, I promise!

Crumble! How I like them, both sweet and savory! I have to try these, for sure! A hug

I love asparagus. and this crumble is truly irresistible! kisses!

We also love asparai, and this season we prepare them very often, on the other hand if you don't make them now that they are fresh and large.
Simple and excellent this crumble: creamy on the inside and golden on the outside,
We mark it.
kiss Kiss

This recipe is excellent, the ingredients are easy to find. so there is no excuse not to try it soon ^ _ ^ Hi!

A new way to eat asparagus! i love them. my husband can't see them. but I cook them anyway just for me! :-)

Oh, today on the net I have already seen two savory crumbles: you made me want to try one too !!
Nice recipe :)
Soon
J.

What a delicious recipe dear!
And I'll tell you. I prefer savory crumble to sweet ones!
a big kiss

I can not refuse a cocottina and maybe even taste the soup below that with my asparagus cake forms a really nice trio!
Kisses

marvelous. I love asparagus, I am crazy about the crumble: a very successful combination !!

How tasty. and then I have never made a salty crumble. great idea and original!
big kisses
Laura

I also love asparagus, I put them everywhere this season. But I didn't make the salty crumble .. to try! Hi Lucia

it is really a bon appetit with this crumble. I love it as a texture and the idea of ​​making it with asparagus inspires me a lot! a big kiss

I have a nice bunch of asparagus at home that I would need for a soufflé. have you ever seen that instead they end up just right under a nice glazed crust. beautiful recipe!

This year I have never prepared them yet, sure that seeing them like this makes me want to get to work immediately tomorrow :) Good evening

Yes! Asparagus until you find beautiful and fresh ones on the counters!
Your crumbles are beautiful and who knows how good they are!
To try as soon as possible.
A greeting
Kemi

Great recipe! I just have a bunch of asparagus in the fridge that I didn't know how to cook. can I add you to my favorite links on my new blog that was born a few hours ago?
My blogger is: http://ragazzeaifornelli.attivi-blog.com/

Tonight I made your crumble! Really delicious, delicate and crunchy. Thank you
Elena

great recipe and simple. unfortunately the asparagus season is over and I have to wait for next year x to cook this delicacy. patience! I'll be able to wait! thanks a lot! daniela gandolfi


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The Dreaming Seed

Aaaaaa. the rubbers of the facts make me crazyeeee: D & lt3 Do you think my cat is black and white (like yours, right?: D) and has half pink and half black rubbers! Love luiiii: D & lt3 Saucer good, beautiful and light = perfect: D Sign immediately, I'll try) A big kiss and good day! : **

Valeeeeee me too, they immediately put me back in a good mood.
Yes, I have a black and white cat (how beautiful, however, the two-colored rubbers, she only has them pink!) But besides her I have four others: D
One white and gray, two white and red and one white and brindle. a total of 20 colorful rubber tips for all tastes. :)
A big big hug Vale.

Chubby paws and rubber pads, what a tenderness, thank you ^ _ ^
In these days of hectic racing this dish seems to be made especially for me :)
A big kiss!!

Yep, you're another victim of feline charm)
A great big hug.

Than to keep those pictures. really to lose whole days .. how nice to have puppies to fiddle with :)
I also like your recipe, also because I love fresh cheese combined with vegetables, then I love asparagus and this is also the right season :)
Kisses honey. draw energy from your sense of restlessness ... sometimes, recharge ...

Yes true. yesterday I spent hours with my cat on me purring, a real godsend :)
I will follow your advice Mary, at least, I will try even if it is not always easy!
Thanks, a hug.

Ravaggiolo! what an illumination and what you remember. I want to taste it again in all its softness and freshness .. tried in Tirrenia years ago .. very good !! . this fresh fresh proposal between the crunchy and the soft makes me crazy .. you already know! then it is among the things I can eat in this period .. ps darling I'm sorry that you are restless. / unfortunately I am too and not a little .. I hope it will be over soon baby. these pads (my sister and I used to call them the rubber pads of cats) are beautiful, very tender and reassuring .. like hugs and caresses .. I send you a very big one with the thought I hope you get it: **

I took it a few mornings ago at the Coldiretti market, freshly made, and consumed the same evening. what a show!! If it weren't so delicate I would bring you a supply in Rome all for you :)
Don't worry Simo, these are only passing discontent luckily, but mine and yours will soon pass.
I take all your cuddles on the fly, they are always good, and I send you back as many & # 9829


Tagliolini with asparagus and crescenza - Recipes

I love the creaminess of crescenza and this dish is truly inviting.
Very good Cristina !!

but if I throw the pasta now in ten minutes I am already in magnà. you say it's late a hug to you and to the creature, more and more beautiful!

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