With the first Sunday of spring, the proposal that could only be a tasty dish inspired by this season “Roberta's cooking with extra virgin olive oil” offers us today. The spring green tagliatelle are customized by Roberta Rogeri with a renowned Dop, the Veneto Valpolicella, which has a yellow color with a slight shade of green for fresh oils, a fruity smell and taste, with a slight bitter sensation and a musky aftertaste. Grignano or Favarol are the olive varieties that distinguish it, together with the others present in the territory of origin.
difficulty: easy
Preparation: 15 min
Cooking time: 12 min
Serves: 4 Guests
Cost: Bass
INGREDIENTS
- 250 g of egg noodles
- 200 g peas
- 1 bunch of green asparagus
- 10 stalks of chives
- sale
- almond flakes
- Veneto Valpolicella Dop extra virgin olive oil, medium fruity
PREPARATION
Shell the peas, wash the chives, clean and cut the zucchini and asparagus (set aside a couple of the latter for the final composition of the dish). Boil the peas, courgette and asparagus for 12 minutes in salted water.
Once the time has elapsed, put everything in a blender together with the chives, about 30 ml of Veneto Valpolicella Dop extra virgin olive oil, half a glass of cooking water and blend until creamy.
Cook the egg tagliatelle in plenty of salted water, drain and season with the green spring cream. Assemble the dish with the help of a pasta bowl: arrange the raw green asparagus (kept aside) along the circumference, cut into very thin slices lengthwise with a potato peeler, insert the creamy tagliatelle inside, decorate the dish with vegetables that made up the dish, add a few almond flakes and dress with a drizzle of Veneto Valpolicella Dop extra virgin olive oil.
