{"id":7265,"date":"2021-11-17T11:29:28","date_gmt":"2021-11-17T10:29:28","guid":{"rendered":"https:\/\/www.trustyourtaste.eu\/?p=7265"},"modified":"2022-05-18T11:32:10","modified_gmt":"2022-05-18T09:32:10","slug":"buckwheat-maltagliati-asparagus-fresh-robiola-wisps-and-cooked-ham","status":"publish","type":"post","link":"https:\/\/www.trustyourtaste.eu\/en\/for-consumers\/buckwheat-maltagliati-asparagus-fresh-robiola-wisps-and-cooked-ham\/","title":{"rendered":"BUCKWHEAT MALTAGLIATI, ASPARAGUS, FRESH ROBIOLA WISPS AND COOKED HAM"},"content":{"rendered":"

Ingredients:<\/p>\n

Pasta
\n70 g buckwheat flour
\n180 g 00 flour
\n100 g egg white
\n20 g water
\nSauce
\n200 g fresh asparagus
\n60 g fresh robiola cheese
\n4 thin slices of cooked ham
\n20 g shallot
\n60 ml evo oil
\n1 sprig of marjoram
\nSalt
\nPepper<\/p>\n

Procedure
\nClean 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.
\nFry 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.
\nFor the maltagliati, mix all the ingredients until a homogeneous dough is obtained. Roll out the dough and cut it into 6\u00d77 cm diamond-shaped maltagliati, very thin. Blanch them in hot salted water and then cool them in cold water.
\nBlend the asparagus vigorously, adding the remaining oil, until a smooth and homogeneous sauce is obtained.
\nSaut\u00e9 the asparagus heads with very little oil and set aside.
\nSeparately, process the robiola cheese with a teaspoon and place it in a pastry bag.<\/p>\n

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