Gisar and asparagus pasta
Peperoncino-style pasta, similar to ajillo with gizzards.
How to make it
1
Peel the asparagus and cut it diagonally. Remove the hard streaks of the gizzards and cut them to about 1/3 of them, and salt and pepper.
2
Heat the olive oil, garlic, and hawk claws in a frying pan, and when the aroma begins to stand, add the gizzards and asparagus and fry.
3
Once the gizzards are cooked, add all [A] to remove the alcohol content, and stir-fry it like an ajillo.
4
Add the pasta boiled in plenty of water and clam clams, and mix with the pasta with the sauce. Season with olive oil (not included) and salt and pepper (not included). Place it on a plate and it's finished.
Ingredients for 2 people
-
- Liver worm
- 100g
-
- Asparagus
- 4 bottles (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 water pasta
- 3000cc
-
- For salted
- 30g
[PR]
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