Recipe: “the farrotto” of creamed asparagus with bacon of garfagnana by the chef Aurelio Barattini |
Spring! The Monti Pisani that this season offer buds and wild herbs great to spice up the daily cooking adn the chef Barattini, offer a spring dish made with wild asparagus. “The idea of this...
Ingredients
- 250gr. Spelt
- 20-25 Asparagus
- 1 red onion
- 1lt. of meat broth
- 80 gr. Lard of the Garfagnana
- 40 gr. Parmigiano Reggiano
- Extra Virgin Olive Oil
- salt
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