“Brandelli is my own shape of pasta. I created it some years ago when I wanted freshly made pasta in no particular shape at all! So I just tore it apart into fairly large pieces. Brandelli means ‘in tatters’, which seemed appropriate enough. Simply break sheets of fresh pasta (or fresh lasagne sheets) with your hands so that every piece is at least 5cm in size. This dish is delicious in spring, when the asparagus season is at its height.”
450g asparagus spears
1 large onion (finely sliced)
3 tbsp milk
450g fresh brandelli
75g Parmesan cheese (grated)
Salt & freshly ground pepper
Peel and trim the tough ends of the asparagus,
and then cook the spears in boiling water until tender.
Remove from pan and cut about 5cm from the top of each spear.
Set the tips to one side to keep warm.
Cut the remainder of the asparagus into 1cm slices.
Meanwhile, heat the butter in a pan, and gently fry the onion until just soft.
Add the 1cm asparagus pieces and the milk and cook for another 5-6 minutes.
Mash the asparagus with a fork until the sauce is smooth.
Cook the pasta for 3-4 minutes until al dente, or according to pack instructions.
Drain and mix with sauce, adding the Parmesan.
Toss well, season with salt and pepper, and serve with the reserved asparagus tips as a garnish.
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