Basket of fusilli, asparagus tips and mozzarello with caramelized sichuan pepper

Ingredients for 4 people

  • 200 gr of fresh puff pastry
  • 500 gr of asparagus
  • 160 gr of Fusilli Corti al Ferro Leonessa
  • 4 mozzarella di Bufala Campana PDO mozzarella (about 50 gr each)
  • 4 teaspoons of millefiori honey
  • 4 tablespoons of vegetable stock
  • 24 Sichuan pepper berries (about 6 per serving)
  • a piece of butter
  • salt
  • and extra virgin olive oil


Turn on the oven and bring it to 180 ° (ventilated). On a floured surface roll out the dough as thin as possible with a rolling pin. Prick it with the prongs of a fork. Cut the round slices into the pastry by about 15 cm in diameter with the cutter-cutter. Prepare four squares of baking paper (20 × 20 cm on each side), lay the dough rounds, and then place everything in the four pudding molds. Make sure the paper and the dough adhere well to the bottom of the mold, and leave the excess of pasta outwards. Bake and cook for 10 minutes. Peel the asparagus and cook in the steamer for 15-20 minutes. As soon as they have cooled, cut the tips (5/6 cm) and store them in a dish. Blend the stems with the immersion mixer and a small piece of butter. Adjust this green salt sauce and keep aside. Caramelise the Sichuan pepper: in a saucepan mix four teaspoons of honey and four tablespoons of hot vegetable stock. Season with a pinch of salt. Add the Sichuan pepper berries. Put the saucepan on the stove and simmer the sauce for about 10 minutes, stirring constantly. Once you reach a good density switch off and set aside. Put a pot of water to boil. Salt according to taste. Cook the pasta (consider about one minute less than the cooking time indicated on the package, in this case 7 minutes). Drain the Fusilli, put them in a dish and dress them with a little oil so that they do not stick. Switch the oven on again and bring it to 180 °, preferably with a grill. Compose the baskets: in a baking pan place the four baskets of puff pastry (still in their aluminum mold), on the bottom of each basket place a slice of mozzarella di Bufala. Arrange the Fusilli vertically, alternating with the asparagus tips. Break the remaining part of the mozzarella nib with your hands, and place it gently between the asparagus and the fusilli. (Consider using a nibble per serving, ie a slice on the bottom of the basket, and the remaining part on the surface). Pass the baskets in the hot oven. The mozzarella should not burn, but must just start to melt. Meanwhile heat the asparagus smoothie and caramelized pepper berries. Prepare a few curls of lemon peel with the rigalimoni. To serve, place a generous spoonful of asparagus shake in the center of each plate. Spread the sauce with the back of a spoon making a spiral movement (from the center to the outside). Carefully place the basket on the sauce (take care to remove the parchment paper from the puff pastry). Decorate with curls of lemon peel, caramelized pepper berries (6 per serving), and a few drops of its fragrant honey sauce.

by betullalba

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