Tagliatelle with Green Asparagus, Cima Di Rapa and Wild Garlic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g asparaus, reens
- 2 teaspoons vegetable stock
- 1 teaspoon sugar
- 500 g Cima di Rapa (Italian stalk cabbae, turnip stalk)
- 1 teaspoon salt
- 1 onion (s), finely diced
- 2 tablespoon olive oil
- 10 cherry tomato (s), halved
- 4 wild garlic leaves, finely chopped
- 2 tablespoon sour cream
- 400 g taliatelle
- Salt and pepper
- Cheese, grated Parmeggiano
Print Recipe
Pin Recipe Instructions
- Peel the lower third of the asparagus and cut off the woody ends. Wash the asparagus and cut into approx. 3 cm pieces, then cook in a little vegetable stock and 1 teaspoon sugar until al dente (approx. 7 minutes), then remove. Save the asparagus broth.
- Wash the Cima di Rapa and cut off the woody ends. Sort into flowers, leaves and stems and blanch in salted water as follows: stems 4 minutes and leaves and flowers 2 minutes, then drain and rinse with cold water.
- Cook the tagliatelle “al dente” in salted water according to the instructions on the packet, then drain.
- While the pasta is cooking, sweat the onion in the olive oil until translucent, then add the blanched vegetables and fry for about 5 minutes, then add the asparagus, tomatoes and wild garlic. Keep steaming so long that the tomatoes don`t disintegrate. Then add the sour cream and some asparagus stock and stir. Season to taste with salt and pepper.
- Arrange the tagliatelle on plates and pour the vegetables over them. Sprinkle with parmesan cheese.
- TIP:
- I have already blanched Cima di Rapa and frozen it in portions, i.e. I can add the vegetables directly to the onions in the pan. However, it then takes a few minutes longer for it to thaw first
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