The taglierini savarin with asparagus cream is an elegant, show-stopping baked first course, perfect for a family lunch or a special occasion. The pasta is arranged in the mold and baked with a delicate asparagus cream that makes the dish soft and very flavorful.
This recipe the taglierini savarin with asparagus cream comes from an association called Club del Fornello founded in Piacenza in 1977 which today groups 42 delegations throughout Italy with 700 “fornelle” (clubdelfornello.it).
The initial purpose of the Club was to value and share family and traditional recipes and over time it has also prepared and set up new and modern gastronomic preparations.
The members meet 5–6 times a year cooking together, producing cookbooks and participating in charity activities.
An interesting detail about this association is that men are only invited guests and not active members of the club, a fantastic way to put the famous and very sad “quotas for women” in reverse, hehe!
I took the recipe from Sale & Pepe and found it very delicate and pleasant but if you’re just a few people, halve the quantities because they are for 6–8 people!
HOW TO VARY
this tasty and delicate baked taglierini terrine?
If you like the idea but want a heartier first course with stronger flavors prepare a sauce based on sausage or a mixed cheese cream while leaving the taglierini seasoning unchanged.
If instead you want to really change the pasta filling of the savarin I recommend adding small cubes of cooked ham, fresh arugula pieces, diced boiled vegetables and keep the sauce simple, perhaps a plain béchamel with Parmigiano Reggiano and a pinch of nutmeg!
The taglierino (thickness 1.2 mm) is the perfect pasta for this timbale and I advise you not to use a pasta like tagliatelle nor the thinner tagliolini (1 mm)!
THE BÉCHAMEL
is prepared using the asparagus cooking liquid to boost the flavor and also to obtain a lighter béchamel but now… let’s get cooking, come on!
Other timbale and baked terrine recipes on the blog include:
COLD RICE TIMBALE WITH SHRIMP
HAY AND STRAW TIMBALE WITH MEATBALLS
TAGLIERINI SAVARIN WITH ASPARAGUS CREAM
ASI’s kitchen
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 40 Minutes
- Portions: mold (in.)
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/8 cups heavy cream (or cooking cream)
- 14 oz egg taglierini
- 5 eggs (medium)
- 1 1/2 cups Parmigiano Reggiano (grated)
- to taste nutmeg
- to taste salt
- 1 bunch asparagus
- 3 tbsp butter
- 1/3 cup all-purpose flour
- 1 1/4 cups asparagus cooking water
- 2 tbsp Parmigiano Reggiano (grated)
- to taste salt
- to taste pepper
Preparation
To prepare this special first course from Club del Fornello, I start by preparing the savarin asparagus sauce.
In a bowl I beat the cream with the eggs and the grated Parmigiano Reggiano, seasoning the mixture with salt, pepper and nutmeg.
I butter a savarin pan (more modestly, a bundt pan) about 8 2/3 in (22 cm) in diameter and coat it with breadcrumbs, shaking off any excess.
I cook the taglierini in boiling salted water, draining them al dente and adding them to the fresh cream and egg sauce just made.
I mix well and then pour the taglierini into the previously buttered and breadcrumb-coated mold, leveling well.
I bake the taglierini savarin with sauce at a temperature of 356°F for about 30 minutes and then I move on to prepare the asparagus-based topping.
I clean the asparagus removing the white woody bottom with a peeler and boil them for 8–10 minutes in salted water.
Once cooked I drain them, MAKING SURE TO SAVE THE COOKING WATER!
I cut off the tips, placing them in a bowl with ice to keep their green color and continue the taglierini savarin recipe with asparagus sauce.
For the béchamel sauce I put the butter in a pan and as soon as it melts I add the flour, stirring quickly.
I add the milk and part of the asparagus cooking water to obtain a fluid sauce.
Stirring, I continue cooking for another 4–5 minutes.
I now blend the asparagus (the portion remaining after setting aside the tips) and add them to the béchamel sauce, mixing the mixture thoroughly.
I also add the grated Parmigiano Reggiano, mixing well to complete the sauce.
I remove the mold of cooked taglierini from the oven, invert it onto the serving plate and let it rest for a few minutes.
I coat the taglierini timbale with the asparagus béchamel and decorate with the reserved tips.
I serve the taglierini savarin with the remaining sauce and enjoy!!
Truly delicious, this asparagus-based first course is excellent!
Enjoy your meal!
Annalisa
