Spring Bombardoni

Product combined with the recipe

bombardoni rigati Scatola 10 cf

Ingredients for 4 people

  • 350g of Bombardoni Leonessa 300g of asparagus
  • 1 shallot
  • 100g of jowl
  • 100g of buffalo mozzarella Dop
  • 150g of grated Parmiggiano julienne
  • 100g of crumbled sheep's ricotta
  • oil
  • salt
  • parsley


I put the asparagus to boil in salted water and I drained them. Later I cooked the pasta in the same water where I cooked the asparagus. In the meantime I cut the shallots and the asparagus stems and I made them trifolare. I added the finely chopped bacon and, when the pasta was almost cooked, I threw the cheese into the pan and made them mix with the rest of the sauce. I drained and skipped the dough and I decorated it with a handful of finely chopped parsley and a drizzle of oil.

a cura di silviaaifornelli

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