Fusilli with Asparagus and Squaquerone

This Italian first course is prepared with asparagus and squaquerone, two traditional Italian food that I use here in order to prepare delicious pasta based first course. The preparation of this Italian recipe is easy: the asparagus are simply cooked with some onion, water and sprinkle with salt and black pepper. Then I divided them in two parts and I reduced one of them in cream, I put the two parts together and I added to them the squaquerone. Squaquerone is a traditional Italian cheese, from Emilia Romagna where it is usually use as the main Italian food of Piadina. It has a very soft consistency ans for this reason it can be mixture very well with other Italian ingredients.


INGREDIENTS (for 4 people):
320 g of Fusilli
200 g of Asparagus
100 g of Ham steak cut in squared pieces
300 g Squaquerone (an Italian fresh cheese)
1 / 2 Onion
4 Tablespoons of extra virgin olive oil
Salt
Black pepper

PREPARATION TIME: 10 minutes

COOKING TIME: 20 minutes

WINE: Torgiano Chardonnay Doc (White Wine)

PREPARATION
Let salted water boil for fusilli. Clean the asparagus removing the woody part of the stem and cut them in pieces. Preheat the extra virgin olive oil in a pan, chop the onion and place it in the pan, let it brown



and then add the pieces of asparagus. Let the asparagus sauté for some minutes,



sprinkle with salt and black pepper then add some water and cook the asparagus for about 10 -15 minutes.



When the asparagus are cooked remove from the pan a half of them and mix them with the help of a mixer in order to obtain a sort of cream. Add to the asparagus in the pan the ham steak,



then add the cream of the asparagus and mix all together.



Add the squaquerone cheese and mix.



When the pasta is cooked pour on it the sauce of asparagus and serve hot.
This is the result:



BUON APPETITO!