Apennine Gαrganelli

Apennine Gαrganelli

 Sauté in oil, on a low heat, the garlic, the asparagus, trimmed and cut into small pieces

 Apennine Gαrganelli

Ingredients for 4 people:

300 g Garganelli
16 nut kernels
a ladle of vegetable stock
extra virgin olive oil
pepper
300 g wild asparagus
truffle
1 clove of garlic salt

Preparation time: 15 minutes
Cooking time: 20 minutes

METHOD

Sauté in oil, on a low heat, the garlic, the asparagus, trimmed and cut into small pieces, and 4 nuts, ground coarsely, Α few minutes later, pour in the stock and allow to evaporate, Taste for salt and pep-per and discard the garlic. Cook the Garganelli in salted boiling water, strain, allow to thicken in the frying pan with the sauce. Serve by garnishing with a nut kernel on each dish and sprinkle with the grated truffle.