Monday, May 8, 2017

The Bride with the Braid




This is Diana, the Bride



There are: Eva, Elena ( this is the name I read on her forehead. Her girlfriend said her name is different. But I find that the name Elena fits with her. ) Nastasya, Anna, Katarina,  Diana ( the Bride) , Camilla,e Natalia


They came from Latvia to celebrate their friend.

They had fun cooking - and sharing these moments - together.

Their menu was seasonal, with fresh peas, asparagus, baby lamb and strawberries.

THANKS TO YOU ALL GIRLS
WISHES OF HAPPINES TO DIANA


TAGLIOLINI CON ASPARAGI E PISELLI
FRESH TAGLIOLINI WITH ASPARAGUS AND PEAS



Ingredients for 4:


360 gr ( 12 oz) tagliolini of fresh pasta
500 gr ( 1,1 Lb) fresh asparagus
500 gr ( 1,1 Lb) pes in their pod
1 spring onion
60 gr ( 2 oz, 4 tbs) extra virgin olive oil
Fresh basil, basil, lemon balm, marjoram
2 tbs milk or cream
Salt and pepper
Vegetal broth as needed

Parmigiano Reggiano to serve.


Peel the stalk of the asparagus. Depending their thickness, cut them lengthwise, then in segments.
Shell the peas.
Chop the spring onion.

Heat the olive oil in a large skillet; saute’ the onion.
When it is translucent, add the vegetables. Season with salt, pepper. Cook adding broth as necessary until softer but not underdone. Add the fresh herbs.

Cook the fresh in boiling salted water until it floats. Drain leaving it watery. Toss in the skillet with the herbs.

Serve with fresh ground pepper and optional Parmigiano Reggiano.


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