FETTUCCINE WITH ASPARAGUS, CHERRY TOMATOES SAUCE AND TRUFFLE MASCARPONE CREAM
8.4 oz Fettuccine
9 oz cherry tomatoes
4 cloves of garlic
1 leaf basil
17.5 oz green asparagus
3.5 oz Mascarpone cheese
2 fl oz cooking cream
4 tsp black truffle oil
1 oz black truffle
1.8 fl oz extra virgin olive oil
½ stick (2.12 oz) butter
1 abundant tbsp salt
2 tsp black pepper
½ cup Parmigiano Reggiano cheese
½ lb wood shavings
Clean the asparagus. Peel the asparagus and discard the tough ends. Use these parts to make a stock. Cut the asparagus tips and the stems at the same length. Blanch them separately in the asparagus stock. Drain using a slotted spoon and set aside.
Dice the boiled asparagus.
If a smoker is not available, here is our suggestion for the smoked tomatoes. Heat the oven at maximum temperature and set the kind of the wood chips used in smokers inside a baking dish. Do not line the dish with oven paper. Distribute evenly the chips on the surface. Alight the chips and put the flame off to create smoke. Place the tomatoes in a strainer that you will set on top of the wood chips oven container.
Let smoke for about 10 to 30 minutes.
Prepare the cream by mixing the salt, Mascarpone cheese and the black truffle oil.
Heat a frying pan with a drizzle of oil Add the chopped garlic and the basil, then the diced asparagus. Let the ingredients flavor
Peel the smoked tomatoes and crush then to obtain a purée, then add to the frying pan with the asparagus. Cook for a few minutes.
Season with salt and pepper.
Filter the asparagus cooking stock with a slotted spoon and use it to boil the Fettuccine pasta.
Drain the pasta and pour it in the pan with tomatoes and asparagus. Blend well.
If needed, add some of the cooking stock to make it easier to sauté the Fettuccine.
Add butter and Parmigiano Reggiano cheese to thicken the sauce and adjust the salt and pepper.
Serve the pasta hot and top with a spoonful of Mascarpone cream and black truffle.