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https://www.raiplay.it/programmi/esem... - Gian Piero prepares an express dish. He starts with the seasoning, browning the julienned spring onion and peas in a pan for 10 minutes. After the time has passed, he blends everything and filters it through a strainer to obtain a cream that he flavors with grated lemon zest. After cleaning the asparagus, he cuts them into diamonds. He browns the stems in a pan with garlic and thyme, while quickly blanching the tips. In the meantime, Gian Piero browns the previously crumbled sausage in a pan and then adds the butter. After rolling out the pasta and making some fettuccine, he cooks them in salted water. As soon as they are ready, he drains them in the pan with the sausage and sprinkles with pecorino and grated cheese. He serves the fettuccine with the pea cream, the seared asparagus, red béchamel, the asparagus tips and calamint. Ingredients: fettuccine 4 sausages 100 g butter 300 g peas 2 spring onions grated zest of ½ lemon 8 asparagus 1 clove of garlic thyme To finish: 70 g grated cheese 100 g pecorino red béchamel calamint