A new fridge-emptying recipe from Chef Alessandro Borghese, who shares the kitchen at Alessandro Borghese Kitchen Sound with Chef Cristiano Tomei.
The recipe is a dish of cold organic whole wheat fusilli with asparagus, peas, Toma cheese and grapefruit.
Watch the video and try the recipe!
Ingredients for 4 people- 400 g of whole wheat fusilli
- 300 g of asparagus
- 200 g of Alpine Toma
- 1 shallot
- 1 grapefruit
- Pea sprouts
- Extra virgin olive oil
- Wine vinegar
- Sugar
- Salt
- Pepper
- Aromatic herbs
Cook the pasta in plenty of salted water.
Meanwhile, clean the asparagus, remembering to keep the tough part, and plunge them into the pasta cooking water to flavor.
Now use a carrot peeler to create curls with the tough ends of the asparagus. Set aside.
Drain the pasta and stop the cooking in a bowl with ice. Dress the asparagus salad and, once the ice has been removed, add it to the pasta.
Clean the shallot, set aside the core and heat in a pan with vinegar and sugar for a few minutes.
Meanwhile, prepare a herb pesto, season with a pinch of salt and the grapefruit zest.
Cut the asparagus tips and add them to the bowl, season with extra virgin olive oil and herb salt.
Drain the pasta and stir. Add the chopped shallot, its browned core, and continue stirring.
Squeeze the grapefruit into the paste and mix.
Serve with pepper, pea shoots and curls of Alpine toma cheese.
