BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM
Ingredients:
Pasta
70 g buckwheat flour
180 g 00 flour
100 g egg white
20 g water
Sauce
200 g fresh asparagus
60 g fresh robiola cheese
4 thin slices of cooked ham
20 g shallot
60 ml evo oil
1 sprig of marjoram
Salt
Pepper
Procedure
Clean and peel the asparagus, cut the stalks into cubes and keep the heads whole. Bring salted water to the boil and cook the stalks for 3 minutes and the heads for 20 seconds. Drain and cool immediately in cold water.
Fry the chopped shallot in a little oil, add the asparagus cubes, cover with water and cook for 5 minutes over a high flame, adjusting the flavour if necessary.
For the maltagliati, mix all the ingredients until a homogeneous dough is obtained. Roll out the dough and cut it into 6×7 cm diamond-shaped maltagliati, very thin. Blanch them in hot salted water and then cool them in cold water.
Blend the asparagus vigorously, adding the remaining oil, until a smooth and homogeneous sauce is obtained.
Sauté the asparagus heads with very little oil and set aside.
Separately, process the robiola cheese with a teaspoon and place it in a pastry bag.
