This taglierini savarin with asparagus cream recipe belongs to an association called the Club del Fornello founded in Piacenza in 1977, which now includes 42 chapters across Italy with 700 female members (clubdelfornello.it).
The initial purpose of the Club was to enhance and share family recipes and traditional ones, and over time it has also prepared and set up new and modern culinary dishes.
The members meet 5/6 times a year cooking together, curating cookbooks, and participating in charity activities.
An interesting fact about this association is that men are only invited and not active members of the club, a fantastic way to implement the famous and sad “pink quotas” in reverse, ha ha!
I got the recipe from Sale & Pepe and found it very delicate and pleasant, but if you are few, halve the doses because it serves 6/8 people!
HOW TO CHANGE
this tasty and delicate baked taglierini dish?
If you like the idea but want a heartier first course with bold flavors, prepare a sausage-based sauce or a mixed cheese cream, leaving the taglierini dressing intact.
If you want to vary the pasta sauce for the savarin, I recommend adding diced ham, fresh arugula pieces, a dice of boiled vegetables, and leaving a simple dressing for the sauce, perhaps a simple béchamel with Parmesan cheese and a pinch of nutmeg!
The taglierini (1.2 mm thickness) is the perfect pasta for this timbale, and I advise against using pasta like fettuccine or even tagliolini (1 mm)!
THE BÉCHAMEL
is made using the asparagus cooking liquid to enhance the flavor and also for a lighter béchamel sauce, but now… let’s cook!
Other timbale and flan recipes on the blog are:
COLD RICE TIMBALE WITH SHRIMP
STRAW AND HAY TIMBALE WITH MEATBALLS
TAGLIERINI SAVARIN WITH ASPARAGUS CREAM
ASI’s kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: pan inches
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 14 oz egg taglierini
- 2.1 cups fresh liquid cream (or cooking cream)
- 5 eggs (medium)
- 1.6 cups Parmesan cheese (grated)
- to taste nutmeg
- to taste salt
- 1 bunch asparagus
- 3 tbsp butter
- 6 tbsp flour
- 300 ml asparagus cooking water
- 2 tbsp Parmesan cheese (grated)
- to taste salt
- to taste pepper
Preparation
To prepare this special first course from the Club del Fornello, start by preparing the asparagus savarin sauce.
Then, I beat in a bowl the cream with eggs and grated Parmesan cheese, seasoning the mixture with salt, pepper, and nutmeg.
Butter a savarin mold (I more modestly use a ring cake pan) of 9 inches in diameter and coat it with breadcrumbs, removing the excess.
Cook the taglierini in salted boiling water until al dente and add them to the freshly made sauce of eggs and cream.
Mix well and then pour the taglierini into the previously buttered and breadcrumb-coated mold, leveling well.
Bake the seasoned taglierini savarin with sauce at 356°F for about 30 minutes and proceed to make the asparagus-based sauce.
Clean the asparagus by removing the white earthy part with a peeler and boiling them for 8/10 minutes in salted water.
Once cooked, drain them SAVING THE COOKING WATER!
Cut the tips, placing them in a bowl with ice to maintain the green color, and continue the taglierini savarin recipe with asparagus sauce.
For the béchamel sauce place the butter in a saucepan, and once melted, add the flour, mixing everything quickly.
Add the milk and part of the cooking water to obtain a smooth sauce.
Continue cooking for another 4/5 minutes while stirring.
Now blend the asparagus (what remains after setting aside the tips) and add them to the béchamel sauce mixing well.
Also, add the grated Parmesan cheese, mixing the now completed sauce well.
Remove the cooked taglierini mold from the oven, invert it onto a serving plate, and let it rest for a few minutes.
Coat the taglierini timbale with the béchamel asparagus sauce and decorate with the reserved tips.
Serve the taglierini savarin with the remaining sauce and enjoy!!
This asparagus-based first course is truly exquisite!
Enjoy your meal!
Annalisa
SOURCE SALE & PEPE Clubdelfornello.it
