It’s the season. Spring. Beauty everywhere. Energy. Too much energy. Be careful.
So you got to go back to asparagus and rice.
butter * burro
onion (shallot) * scalogno
rice * riso (this time I use basmati rice)
broth * brodo
asparagus * asparagi
backed ham * prosciutto cotto
parmigiano reggiano cheese
Boil the asparagus and chop them in a cream. Put some butter in a pan with the chopped onion. Boil rice in the broth slowly *
Bollite e tritate gli asparagi. Rosolate la cipolla in padella con il burro. Bollite il riso nel brodo.
Put the baked ham in the pan with the onion, then add the asparagus cream. Rosolate un po’ i cubetti di prosciutto, poi aggiungete la crema di asparagi.
Infine aggiungete il riso e finite col parmigiano. Add the rice and the parmigiano reggiano in the end.
I live in a grassy plain region. But I feel like I’m among steep cliffs. Sometimes I feel on the edge of something dangerous… like a tightrope walker I try to keep a balance, but the void is there and looks into your eyes…
Sometimes you need to plunge into something new and let things go.
So this is something new, unusual, completely messy, but tasty.
Onions – cipolle
evo oil – olio evo
Minced meat (beef and pork) – carne macinata (manzo e maiale)
Breadcrumb – pangrattato
Cut zucchini and onions in thin slices, mix the breadcrumb and the meat.
Cook the zucchini (a bit more) and the onion in a pan with some oil, then add the meat.
In the end add the Asiago in small cubes and let them melt a bit.
Sometimes you have to jump into the unknown and taste it.