Ingredients for 4 people
Strichetti all’uovo
1 pack of zucchini flowers
a pinch of saffron threads
300 g asparagus
30 g extra virgin olive oil
200 g Grana Padano 27 months Riserva
10 g stewed shallot
Procedure
Place the asparagus in a vacuum bag, season lightly with salt and oil. Steam cook for 18 minutes at 90°C. Once cooked, cool them by immersing in ice water. Remove from the bag and shred the asparagus into spaghetti-like strands. Dry the zucchini flowers by laying them flat on a baking sheet covered with silpat. Cover again with another silpat sheet and dry in the oven for 40 minutes at 60°C.
Cook the Strichetti in boiling salted water. Sauté them in a pan with a little butter and stewed shallot. Add the asparagus and Grana Padano. Toss everything together and plate. Garnish with the zucchini flowers and grate fresh Grana Padano on top using a microplane. Serve.
Chef Claudio Sadler, Master Show event, March 31, 2014, Milan Inkitchen.
