Mezze Maniche with Asparagus and Taleggio is a delicious first course that can be prepared in advance and then … baked to gratinate. Taleggio, present in many of my recipes, is a cheese I really like for its intense aroma and also because it melts well and gives a tasty creaminess. Let’s also add a touch of color to the dish with turmeric which is so good for you, and enjoy your meal. Other similar recipes are Mezze Maniche with Artichokes and Guanciale, with artichokes and ricotta and creamy with zucchini and gorgonzola.
Recipe of 03/13/2017 updated
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 502.57 (Kcal)
- Carbohydrates 44.86 (g) of which sugars 6.32 (g)
- Proteins 20.86 (g)
- Fat 29.15 (g) of which saturated 12.22 (g)of which unsaturated 0.56 (g)
- Fibers 3.17 (g)
- Sodium 1,259.79 (mg)
Indicative values for a portion of 266 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.64 oz mezze maniche rigate
- 1.1 lbs asparagus
- 1 shallot
- 7.05 oz Taleggio
- 3.38 tbsp cooking cream
- 0.07 oz fine salt
- 0.71 oz pecorino (grated)
- 2.03 tbsp extra virgin olive oil
Tools
The recipe contains IconA affiliation links
- Kitchen Scale
- Cutting Board
- Vegetable Peeler
- Frying Pan
- Baking Dish
Steps
Wash the asparagus under running water. Use a paring knife to clean the stems and cut them into pieces, leaving the tips whole. Pour the oil into a pan, sauté the chopped shallot, add the asparagus and stir. Let it flavor over low heat for 10 minutes, then add turmeric, salt, and pepper and continue cooking for another 10 minutes, adding a ladle of hot water if necessary.
Put water on the stove and, when boiling, salt it and add the pasta. Meanwhile, melt the Taleggio in a small pan with the cream. Drain the mezze maniche and add them to the sauce, mix, and add the Taleggio cream. Mix well and pour everything into a baking dish, sprinkle with grated pecorino and bake for a few minutes under the grill at 392°F until a golden crust forms. Turn off and serve.
