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Home Flavours Traditional Recipes Soups Quadrucci with Asparagus Tips and Casatella di Romagna Cheese

Quadrucci with Asparagus Tips and Casatella di Romagna Cheese

Quadrucci con punte di asparagi e Casatella di Romagna

Small pasta square recipe of Cesena.

Difficulty: Medium

Ingredients: 200 g egg “quadrucci”, 80 g of Casatella cheese, 1 tbsp. of pulped tomatoes, asparagus tips, vegetal broth, garlic, onion, butter, salt, pepper and dry white wine.

Preparation: Brown the garlic and onion in the butter, then add the chopped asparagus tips and cook for 5 minutes. Sprinkle with wine, leave to evaporate and add the tomato purée. Cook for another 5 minutes, then add the hot broth, bring to a boil and drop the “quadrucci”. When cooking is complete, add the Casatella cheese and serve.

Suggested white wine Albana secco di Romagna

 

 

Recipe sent by: Lisa Maraldi - Cesena

Last modified Apr 27, 2017

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