During spring there is no need to plan the weekly menu. A visit at the local market and the meal is almost ready.
ingredienti per 4 porzioni (costo circa 4 € ap)
- Sale
- 400 g fresh pasta with eggs
- 40 g di burro
- 1 spicchio d'aglio
- 10 g brandy
- 200 ml cream with 30% fats
- a bunch of wild asparagus
- pepe nero macinato
First of all I have to clarify that I have made this past with young shots of black briony, which are vastly available in Southern Europe during spring. I realize that it is not easy to find black briony everywhere, so I suggest you to substitute it with wild asparagus.
Black briony shots are lightly poisonous when raw, but we can solve this problem by blanching them and deactivate this way the poison. Some people find the black briony very bitter, I love bitter ingredients, I consider bitterness the taste of health and wellbeing, so if you don’t like bitter things, just select asparagus.
Whatever we use, asparagus or black briony shots, we cut the tender edges of the shots, discarding the tougher and more fibrous parts and we blanch them in boiling salted water till very tender. We keep aside.
Oh, I forgot to tell you that first of all we must prepare the fresh pasta. So, directly to the Bible, otherwise the Democratic Gourmet special article qui on fresh pasta where we can find everything about it. For today´s dish we use tagliolini, a shape which requires a enforced egg dough. We follow the commandments of the bible, stopping thinning the layers at dimension 6. We hang on the special hooks and we wait the tagliolini to dry.
In a cold wok we put the butter and the garlic cloves, minced. We turn the heat on and we gently fry them. We add the brandy.
Meanwhile, in a big pot with salted water we boil the tagliolini for about 1 minute. We add the cream in the wok with the butter and we gently heat for 1 minute. We add some salt and we check the saltiness. We transfer the tagliolini in the wok and we continue cooking the pasta in the sauce till al dente point, moving continuously the pan in order to bind the sauce.
We put in plates, we add the blanched asparagus and black pepper and we serve.
