Rice with asparagus and toma cheese

A typical Italian first course that combines the delicate flavor of the asparagus to the more decided of toma cheese. Try it!

 

Ingredients for 4 people:

 
1 bunch of asparagus
9 handfuls of rice
1 onion
2,82 OZ (80 grams) toma cheese
½ liter of vegetable broth
Parmesan cheese to taste
½ cup dry white wine
½ tablespoon extra virgin olive oil
salt q.b.

Time: 25 minutes
Difficulty: medium

Peel and clean the asparagus by removing the stalks harder. Cut into slices, leaving the tips whole. In a large pan fry the sliced onion in a tablespoon of oil. Add the rice and stir until it becomes pearly. Add the wine and asparagus. Continue cooking over low heat for 10 minutes, adding the broth a little at a time. I just put the salt in the soup. At this point check that is not too soupy, if not, add more broth and do not absorb the amount already paid. A two or three minutes from the end of cooking, add the chopped toma and Parmesan. Serve immediately.
Enjoy your meal.

See the recipe in printable PDF

Carguini of Cicolano

A typical recipe of central Italy and in the specific of “Cicolano”. The recipe is from the book "The old kitchen of St. Demetrio and other old recipes Abruzzo and Cicolano", published by Edizioni il Ruscello, 1998.
Carguini stands for "shorts" or "ravioli" by the shape of the same and filled with different ingredients.

  Ingredients for 15 cargiuni:

Dough:
14,11 OZ (400 grams) flour
½ cup of olive oil
just enough milk for a soft but not sticky dough 
Filling:
½ cup grated Parmesan cheese
½ cup grated “pecorino cheese” (Italian sheep cheese )
2 egg yolks + 1 for brushing
1 cup of raisins

Time: 1 hour
Oven: 302 °F
Cooking time: 15-20 minutes
Difficulty: medium

Prepare the dough by combining the flour with oil and milk, knead until dough is firm but malleable, form a ball. In a large bowl combine the two grated cheeses, yolks and raisins, mix well, add salt if necessary (I did not because I put the cheeses are already tasty).
Roll out the dough and cut into little thin circles, put in the middle a bit of filling and close with care. You can make an half circle, like half-moon.Place them on a baking tray covered with wax paper and brush with beaten egg yolk. Bake in oven at 302 ° / 356 °F for 15 minutes or until they are golden. You can eat either warm or cold.
Enjoy your meal!
 


See the recipe in printable PDF