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Macaroni with asparagus ragu


Easy dishes | Macaroni with asparagus ragu

Easy dishes | Macaroni with asparagus raguPortions 4 servings Preparation Time There are no details Cooking Time There are no detailsIngredients 320 grams of striped noodle 400 grams of fresh asparagus 1 small carrot 1 small onion 1 stalk of celery 2 cups of milk 1/3 cup of flour < br> 150 grams of smoked provolone ½ cup of vegetable stock 3 tablespoons of butter Thyme Salt and Pepper Preparation Cut the hardest part of the asparagus. Wash and chop them into round pieces. Chop the celery, carrot and onion. Fry the vegetables in a saucepan with a tablespoon of butter. > Add the asparagus, the broth, a bunch of thyme leaves, salt and pepper to taste. Cook over medium heat for 15 minutes. To prepare the bechamel sauce, in a pot, melt a spoonful of butter . Add the flour, remove from the heat and pour the hot milk. Bring the pot back to the fire and cook the sauce until it thickens. Salpimiente. Grate the provolone cheese with a wide-bowred grater. In a saucepan, cook the striped noodle elbow in boiling salted water. Drain the pasta and mix it with the asparagus sauce. > Distribute 1/3 of the pasta on the bottom of a greased refractory. Cover it with a layer of béchamel sauce and 1/3 of the shredded provolone cheese. Continue in the same way until you finish the ingredients. > Finish with a layer of white sauce and provolone cheese. Place the refractory in the oven at 180 ° C for 10 minutes and then at 250 ° C for another 10 minutes or until the surface is well browned. Recetas Recomendadas

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