Coast Of The Gods Biricci Con Asparagi, Pomodori, Aglio Selvatico E Dolcelatte Recipe by Laura
Cooking Instructions 15 minutes 1 Bring a large pot of water to the boil and add the stock cube. Add the pasta and cook according to instructions, around 10 – 12 minutes, until al dente. 2 In the meantime, prep the vege. Discard any woody bits of the asparagus, shave the stalks, then cut into bite-size pieces. Peel and finely chop the shallot. Chop the wild garlic stalks finely and roughly chop the leaves. Finely chop the sun-kissed tomatoes. 3 Heat the olive oil in a skillet. Add the asparagus, shallot and stalks of the wild garlic and chilli flakes. Turn down the heat, add a splash of wine, season with a few grinds of salt, stir, cover and cook the asparagus for 3 - 4 minutes. 4 When the pasta is ready, drain (reserving a ladle of the pasta water). Add the pasta to the cooked asparagus along with the wild garlic leaves and sun-kissed tomatoes. Stir in the cheese and a ladle of pasta water. Once the cheese has melted, serve. 5 Sun-kissed tomatoes: Cut good quality tomatoes in two. Sprinkle with dried mixed herbs and sea salt and dehydrate in an air fryer or oven on 60 degrees C for around 10 hours. 1 Bring a large pot of water to the boil and add the stock cube. Add the pasta and cook according to instructions, around 10 – 12 minutes, until al dente. 1 Bring a large pot of water to the boil and add the stock cube. Add the pasta and cook according to instructions, around 10 – 12 minutes, until al dente. 2 In the meantime, prep the vege. Discard any woody bits of the asparagus, shave the stalks, then cut into bite-size pieces. Peel and finely chop the shallot. Chop the wild garlic stalks finely and roughly chop the leaves. Finely chop the sun-kissed tomatoes. 2 In the meantime, prep the vege. Discard any woody bits of the asparagus, shave the stalks, then cut into bite-size pieces. Peel and finely chop the shallot. Chop the wild garlic stalks finely and roughly chop the leaves. Finely chop the sun-kissed tomatoes. 3 Heat the olive oil in a skillet. Add the asparagus, shallot and stalks of the wild garlic and chilli flakes. Turn down the heat, add a splash of wine, season with a few grinds of salt, stir, cover and cook the asparagus for 3 - 4 minutes. 3 Heat the olive oil in a skillet. Add the asparagus, shallot and stalks of the wild garlic and chilli flakes. Turn down the heat, add a splash of wine, season with a few grinds of salt, stir, cover and cook the asparagus for 3 - 4 minutes. 4 When the pasta is ready, drain (reserving a ladle of the pasta water). Add the pasta to the cooked asparagus along with the wild garlic leaves and sun-kissed tomatoes. Stir in the cheese and a ladle of pasta water. Once the cheese has melted, serve. 4 When the pasta is ready, drain (reserving a ladle of the pasta water). Add the pasta to the cooked asparagus along with the wild garlic leaves and sun-kissed tomatoes. Stir in the cheese and a ladle of pasta water. Once the cheese has melted, serve. 5 Sun-kissed tomatoes: Cut good quality tomatoes in two. Sprinkle with dried mixed herbs and sea salt and dehydrate in an air fryer or oven on 60 degrees C for around 10 hours. 5 Sun-kissed tomatoes: Cut good quality tomatoes in two. Sprinkle with dried mixed herbs and sea salt and dehydrate in an air fryer or oven on 60 degrees C for around 10 hours. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Shawarma Pita Pockets Gluten-Free Dessert Pizza with Miso Cream & Dates Bento Fluffy Pizza Cups Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Chicken Shawarma Pita Pockets Gluten-Free Dessert Pizza with Miso Cream & Dates Bento Fluffy Pizza Cups Taste of Summer: Mango Falooda (pasta meets dessert) No cook Protein packed Tostada Spicy Banana Sorbet Bento Fluffy Pizza Cups Masala Uttapam From Leftover Dosa Batter Mushroom Shaped Chilli Garlic Potato Bites: Shin Ramyun Fried Rice Upgrade duncan hines brand box cake Chicken Shawarma Pita Pockets Masala Cheese Corn Chaat Rock Drops with only Currants Pizza Dough 🍕 or “Coca de Sal”!! Spicy Banana Sorbet Bento Fluffy Pizza Cups Masala Uttapam From Leftover Dosa Batter Mushroom Shaped Chilli Garlic Potato Bites: Shin Ramyun Fried Rice Upgrade duncan hines brand box cake Chicken Shawarma Pita Pockets Masala Cheese Corn Chaat Rock Drops with only Currants Pizza Dough 🍕 or “Coca de Sal”!!