FETTUCINE WITH ASPARAGUS, CHERRY TOMATOES SAUCE AND BLACK MASCARPONE CREAM
- ⅝ lb fettuccine
- ⅝ lb plum tomatoes
- 4 cloves of garlic
- 1 leaf of basil
- 2 lb green asparagus
- 3 ½ oz Mascarpone cheese
- 2 oz cooking cream
- 1 ½ tablespoons oil tartufo
- 1 oz black truffle
- 3 ½ tablespoons olive oil
- 2 oz butter
- ¾ oz salt
- ⅛ oz black pepper
- 1 ¾ oz Parmigiano Reggiano cheese
- ½ lb wood shavings
Prepare the stock with the half of the amount of asparagus: peel the stems and cut in pieces long as the length of the spears. Boil in lightly salted water then remove with a slotted spoon and set aside.
Smoke the cherry tomatoes using the wood shavings.
Mix the mascarpone cheese, the black truffle oil and salt
Peel the smoked tomatoes and pureé half of them.
Peel the remaining asparagus and chop them.
Heat a pan and add some olive oil.
Add the chopped garlic and the basil leaf.
Add the asparagus and cook for a few minutes
Mix the smoked tomatoes and the pureé and simmer over low heat
Add on the boiled asparagus with salt and olive oil.
Boil the fettuccine in this stock until cooked.
In a frying pan, mix the fettuccine adding a little of the boiling water if needed.
Add salt and pepper to taste and butter and Parmigiano cheese to thicken
Top the pasta with a spoon of mascarpone cream and black truffle