Biolcalenda di Aprile 2016 Auretta Pini - Cucina europea vegetariana
Ingredienti
500 g di asparagi verdi – 350 g di pasta brisè – 1 porro – 1/2 L di latte – 100 g di formaggio Gouda – 450 g di farina – 50 g di burro – 1 uovo – olio – sale e pepe.
Preparazione
pulire gli asparagi, eliminare la parte bianca e spellare la parte dura, tagliare le punte a 10 cm e a tocchetti la parte restante.
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