(Italiano) PERLINE AL PARMIGIANO CON CREMA DI ASPARAGI AL VINO BIANCO E SPECK CROCCANTE

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Ingredients:
  • 1 package of pramesan cheese Perline
  • 5-6 asparagus
  • 1/2 glass of white wine
  • vegetal soup
  • 4 spoons of speck cubes
  • 1 potato
  • 1 small garlic
  • 1 knob of butter
  • 2 spoons of parmesan cheese
Preparation:
In a pot melt a knob of butter and let sautè the cutted garlic. Cut the asparagus in small pieces, leaving intact the extremities. Tender aside them. Peel the potatos and cut them in cubes, rather small. In this case the cooking will be faster. Put the whole thing in the pot and let develop more flavour for a few minutes. Cover with 300 ml of vegetal soup and let cook until potatos and asparagus are soft. Mix the white wine and blend the whole thing until you obtain a smooth and uniform cream. If you want, you can add 2 spoons of grated parmesan cheese. Cook the perline in abundant boiled salted water. Mix the asparagus extremities. Drain and mix the cream. In a pan make the speck crunchy and add it to the plate.
Cooking time:
20-25 minutes
Difficulty

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