Sastojci:
- Pasta Surle
- A bunch of wild asparagus
- Milk
- Fresh cheese (Pag cottage cheese)
- Spices as desired
- Lemon juice
- Water
Priprema
Clean the asparagus and break off the upper part (tops) with your hands. Where the asparagus "splits", we break it and use those parts in the pasta itself. They need a very short heat treatment. Chop the lower part (root) of the asparagus and cook it in a combination of milk and water. Work with a stick mixer and strain through a fine sieve.
Cook the pasta al'dente according to the instructions on the package. Add the pasta to the asparagus sauce directly from the water in which it was cooked. Add asparagus tips, season as desired. Cook for a few minutes, at the very end add a few drops of lemon juice for freshness.
Posluživanje
O autoru recepta
Stjepan Vukadin
Stjepan Vukadin poznati je hrvatski kuhar, kojeg već nekoliko sezona gledamo kao člana žirija hrvatskog MasterChefa. Rođen i odrastao u Dalmaciji, Vukadin spaja tradiciju s modernim tehnikama, istražujući lokalne okuse i namirnice koje obogaćuje kreativnim pristupom. Njegovi recepti odišu mediteranskom dušom i prilagođeni su ljubiteljima autentičnih i inovativnih okusa, čime unosi dašak svoje kulinarske strasti u svako jelo.
