Raviggiolo bianco with green asparagus and cumin beans

Preparation: 20 min.+12 h in fridge

Cooking :8 min.

Ingredients for 4 people.

300 g raviggiolo bianco Mambelli

12 green asparagus

3 tablespoon of cooked beans

1 garlic clove

1 tablespoon of cumin seeds.

2 tablespoons of olive oil.

Salt and freshly ground pepper.

Boil a pot os salty water. Wash the asparagus and boil them for 3 min. remove them with a slotted spoon and lay them on a plate.

Set aside half of the asparagus and chop them into little pieces.

Cut the garlic clove and squeeze it with a crush garlic in a bowl.

Add the cumin, olive oil, salt and pepper, and finally the raviggiolo bianco.

Mix everything. escolate il tutto. Stir in the beans and then the asparagus pieces.

Coat in  plumcake mould with a film, letting it falling on the edges.

Lay the asparagus you set aside on the bottom and cover them with the mixture. Tap them with the back of a teaspoon and then roll over them the film. Store in the fridge for 12 h.

Turn out the mixture removing the film. Cut them in large slices.

Serve the slices on the plates after sprinkling freshly ground pepper and fa bit of olive oil. Serve with Treviso salad.


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