By Eleonora for The Parisian Post
Eleonora is an architect in Paris. Her passion for cooking led her to organise cooking classes in Paris. She has been running home cooking workshops for two years. From northern Italy to Sardinia and Sicily, she plays with classic dishes thanks to her experiences in different Italian restaurants (in Italy and in France).
Her cuisine is original and creative. She loves sharing moments of conviviality and you can trust The Parisian Post, it is really good fun to attend one of her classes!
Here is my recipe for Spring !
It is super easy and quick to do (apart from the chore of cleaning the asparagus, but you can always go to Picard!).
Here is the hint: peel the asparagus with a peeler so as to keep only the most tender part. It’s a family recipe, specificallyfrom the mamma of a friend ofmine who gave it to me long ago, 25 years maybe? … This is just a little “home recipe” whicheveryone loves!
Quick advice on howto cook pasta properly: calculate a litre of water per 100g of pasta,salt the water at the very beginning when you put the pan on theheat, with rockcoarse salt (example: 20gr to 400gr of pasta), stir regularly with a wooden spoon and cook the pasta 2 -3 minutes less than what is marked on the package. Thecooking will be completed in thesauce in a large frying pan: this is how they do itin Italy.
Good luck and Buon Appetito!
Ingredients (serves 4):
■ 250 g of ground veal
■ 6/7 shallots
■ 1 large bunch of asparagus (or 2 small)
■ a glass of dry white wine
■ 1 teaspoon meat stock (bouillon cube Liebig style)
■ 50 g of butter
■ 2 glasses of water
■ salt and pepper 4 sprigs of chervil (optional)
■ 350 g of linguine
How to prepare it?
1. Put 20 g of butter in a skillet and sauté the finely cutshallot.
2. Wash and peel the asparagus, cut into cubes of about 1,5 cm length.
3. When the shallots become transparent, melt the remaining butter, and cook ground meat, stirring with a wooden spoon.
4. Add the asparagus, reserving thegreen tips. Add the wine, allow to boil, put the meat extract dilutedin 2 glasses of hot water. Add salt and pepper.
5. Simmer 10 minutes coveredwith a lid. Add the asparagus tips, and cook for 6/7 minutes. Taste and correct if necessary with butter and broth, if the sauce is too dry.
6. In a large pot of salted water, cook “al dente” 350 g of linguine. Drain, reserving 1 cup cooking water. Season pasta with sauce, and dilute with a little cooking water, if the consistency is toodry. Serve with freshly ground pepper and parmesan cheese if you love, and a few sprigs of chopped chervil.
>> More information about Eleonora classes’ at www.pasta-non-basta.com
Did you know?!
The name linguine means « little tongues » in Italian where it is a plural of the feminine linguina!