Gisar and asparagus pasta
It's a peperoncino-style pasta dish similar to gizzard ajillo
How to make it
1
Peel the asparagus and cut it diagonally. Remove the tough sinews from the gizzards, cut them into 1/3 pieces, and season with salt and pepper
2
Heat olive oil, garlic and chili pepper in a frying pan, and when the aroma comes out, add gizzards and asparagus and stir fry
3
Once the gizzards are cooked, add all of the ingredients in [A], evaporate the alcohol, and simmer like aioli
4
Add the boiled pasta and chives to the sauce, and toss to coat the pasta in the sauce. Season with olive oil (not included) and salt and pepper (not included). Serve on a plate and you're done
Ingredients for 2 people
-
- gizzard
- 100g
-
- Asparagus
- 4 sticks (100g)
-
- salt
- Appropriate amount
-
- Pick it
- Appropriate amount
-
-
Olive Oil
Ardoino Extra Virgin - 2 tbsp
-
Olive Oil
-
- Chop garlic
- 1/2 tbsp
-
- Eagle's Claw
- 1 bottle
-
[A]
- White wine
- 50cc
-
-
Olive Oil
Ardoino Extra Virgin
- 3 tablespoons
-
Olive Oil
-
- salt
- Appropriate amount
-
- Italian parsley chopped
- 1/2 tbsp
-
- Federini
- 160g
-
- boiling pasta
- 3000cc
-
- salted pasta
- 30g
[PR]
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