Bucatini piccoli ‘bersagliera’

  • 난이도


  • 320 g0SX0014
  • 80 g smoked cooked ham, sliced à la julienne
  • ½ glass single cream
  • 1 small bunch basil
  • 2 tbsp grated gruyere cheese
  • 2 eggs
  • 30 g grated Parmesan cheese
  • 250 g frozen asparagus tops
  • 80 g Butter
  • salt and pepper
Bucatini Piccoli n° 14


Whisk the eggs with a pinch of salt and a grind of pepper, add the grated gruyère and, once washed and dried, the basil chopped with a pair of scissors.Heat the oil in a saucepan, pour the egg mix and fry until the omelette is cooked on one side, then turn the omelette over with a lid and fry the other side.When cooked slice it into strips. Defrost the asparagus tops blanching them in boiling salted water, drain them and cut them into chunks.Melt the butter in a medium pan, add the ham, sliced à julienne, the asparagus and the single cream.Simmer for a few minutes and remove from the heat. Cook the pasta in a large saucepan with plenty of boiling salted water.Drain it al dente and pour it in a bowl, season it with the ham and asparagus creamy sauce, add the omelette strips, the grated parmesan and stir well.Then toss the pasta thus seasoned into an oven-proof dish and put it in a preheated oven at 180 °C for 5 minutes. Serve immediately.