Stroncatura pasta with cream of asparagus
Asparagus are delicious vegetables, easy to clean and cook, to make a delicious pasta, risotto and other recipes.
Today, we propose the traditional Calabrian recipe of stroncatura with cream of asparagus, red onion of Tropea and crispy bacon.
The ingredients to prepare the stroncatura pasta with cream of asparagus, red onion of Tropea and crispy bacon
- 320g Pasta stroncatura
- 700g asparagus
- 150g seasoned bacon
- 100g red onion from Tropea PGI
- q. b of salt and black pepper
- 20g Extra virgin olive oil
How to prepare the stroncatura pasta with cream of asparagus, red onion of Tropea and crispy bacon
To prepare the Calabrian stroncatura with asparagus, remove the tough ends of the asparagus stalks and cut the stalks into rings.
Bring the water for cooking the pasta to the boil, add salt and cook the stroncatura pasta until firm to the bite. In the meantime, cut the seasoned Calabrian red bacon into strips and sauté in a pan with extra virgin olive oil.
In another pan, cook the asparagus stems, cut into slices, for about 10 minutes. If necessary, adding a hot water, salt and black pepper to taste.
Once the asparagus is cooked, start blending with 20g extra virgin olive oil.
Drain the pasta directly in the pan and mashing with cream of asparagus, red onion of Tropea and crispy bacon.
Match the stroncatura with asparagus, Tropea red onion and bacon with a good red wine IGT, Tenuta Iuzzolino.
