Thursday, May 15, 2008
Pasta with asparagus, eggs, Parmesan and mozzarella plus an award
I'd like to say that an Italian mamma taught me this recipe, alas, I only have it out of an Italian food magazine called Sale & Pepe (salt & pepper), which I came across during my stays in Sicily, but which is easily available in Luxembourg, for some reason (well, there's a large number of different nationalities living here so that explains it- they also sell the Russian Vogue).
It's a good food mag, with an interesting mix of traditional and modern, Italian and international recipes. The pictures are good and though it's not very upmarket, it's not a cheap one either.
On the picture above, I was still in Sicily (sigh) and followed the recipe, using zucchini and raw eggs which set a little in contact with the hot pasta, a bit like a carbonara. Yesterday, I used asparagus, which I'd been craving since they started to appear on the market. I also scrambled the eggs and marinated the mozzarella in a little salt, olive oil and dried oregano, for more taste. I don't see why broccoli couldn't be used either. In fact, this is a rather versatile recipe.
My asparagus happened to originate from Italy too. Somehow, around here, they don't cultivate green ones, but vow a cult, as in Germany, to the fat, white boys that are boiled then subsequently drowned in hollandaise sauce.
Anyhow, here's the ricetta:
For three or four
200-250g pasta (penne, spirale...)
A 500g bunch of green asparagus, stem removed and cut in tiny bits
a small onion or scallion, finely chopped
3 eggs, lightly beaten
3 tbsp grated Parmesan
a mozzarella, cut into dice
a few leaves of mint, chopped
Cook the pasta.
Sauté the onion in a little olive oil and butter. Add the lowest bits of asparagus and cook them for five minutes, before adding the other bits and at the end, the tips. Adjust the seasoning.
Beat the eggs with the Parmesan, scramble them in the same pan if you must.
When the pasta's done, mix it with the asparagus, egg mix and mozzarella. Cover the pan with a lid for a couple of minutes. Adjust the seasoning and sprinkle with the chopped mint.
As you can see, if you scramble the eggs you end up with a much drier texture. A matter of taste and circumstances.
I would like to take this opportunity (blogging after a long silence) to thank the lovely George aka Kitchen Goddess of Culinary Travels, who made me the honour of giving me the Excellent award. I am too computer-stupid to insert the Excellent tag. I know you're supposed to pass on the award but I don't want to do it officially. Plus, I don't think I know anyone who hasn't received it already. Just look at the blogs listed on the right, they're all excellent in their own way!