Execution
Clean the asparagus, cut them into chunks and blanch them in salted water for a few minutes then pass them in a bowl with water and ice. Stew the shallot with extra virgin olive oil then add the strained asparagus, sauté them together for a minute, blend and set aside. Cook the pasta in three liters of salted water, just cooked, sauté in a pan with the asparagus cream.
Plate
Spread a slice of mortadella on a plate, the sautéed pasta surmounting it with the pesto and then the shrimp cut into small pieces.
Notes from Chef Barone:
This recipe wants to emphasize the aromaticity and fatness of the pistachio, meanwhile working it raw without passing it in the pan which would alter its aromatic system, then the non-addition of salty foods apart from the note of mortadella more than anything else as a historical and widely shared quote in the combination.
Ingredients
Directions
Execution
Clean the asparagus, cut them into chunks and blanch them in salted water for a few minutes then pass them in a bowl with water and ice. Stew the shallot with extra virgin olive oil then add the strained asparagus, sauté them together for a minute, blend and set aside. Cook the pasta in three liters of salted water, just cooked, sauté in a pan with the asparagus cream.
Plate
Spread a slice of mortadella on a plate, the sautéed pasta surmounting it with the pesto and then the shrimp cut into small pieces.
Notes from Chef Barone:
This recipe wants to emphasize the aromaticity and fatness of the pistachio, meanwhile working it raw without passing it in the pan which would alter its aromatic system, then the non-addition of salty foods apart from the note of mortadella more than anything else as a historical and widely shared quote in the combination.
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