Pasta Bombardoni with asparagus and ricotta
Rooted in the heart of Istria, this dish is a tribute to the land and its traditions. Wild asparagus, carefully gathered from the surrounding woods, meets the delicate freshness of ricotta and the craftsmanship of pasta. Each ingredient carries a story: the seasonality of the harvest, the simplicity of preparation, and the passion for local flavors. Together, they create a dish that is both comforting and refined, a true expression of the territory on the plate. This recipe is part of the Pasta e Basta! project by Pastificio dei Campi and JRE-Jeunes Restaurateurs.
PREPARATION INSTRUCTIONS
ASPARAGUS AND HERB CREAM
Blanch the aromatic herbs and asparagus in boiling water for 1 minute.
Drain and cool quickly.
Transfer everything into a Thermomix (or blender) and blend with olive oil and salt until you obtain a smooth and creamy mixture.
| 100 g. | Asparagus |
| 400 g. | Aromatic herbs (of choice) |
| 10 g. | Salt |
| 150 ml. | Olive oil |
PASTA FILLING
Separate the tough part of the asparagus from the tender part.
Cut the tender part into small pieces of about 0.5 cm.
Lightly sauté the tender asparagus pieces with a little EVO oil and let cool.
Add the sautéed asparagus to the ricotta, with a bit of salt and EVO oil.
Transfer the mixture into a piping bag.
| 300 g. | Ricotta |
| 4 g. | Salt |
| 100 g. | Asparagus |
| 50 g. | Extra virgin olive oil (EVO) |
PASTA
Cook the bombardoni in the same water used to blanch the herbs, for about 10 minutes.
Drain the pasta and transfer it into a pan with some EVO oil and a little cooking water.
Cook for another 3 minutes, stirring gently.
| 400 g. | Gragnano bombardoni |
HOW TO PLATE
On a warm flat plate, pour the asparagus and herb cream, forming a circle.
Stuff the bombardoni with the ricotta and asparagus mixture prepared in the piping bag and arrange them on top of the cream.
Finish with a drizzle of EVO oil and decorate with asparagus.
