This is a recipe of the chef Marco Olivieri of the school of La cucina italiana, tought to me and to other 3 people during a lesson won to a contest for the “no waste cuisine”. The theme was “no
Pasqualina’s pie with stracchino and dandelion salad
Asparagus and saffron risotto
I had in the fridge few boiled asparagus and I didn’t want just to reheat them and dress them. So I decided to prepare a vegetarian risotto , my favorite solution when I have to “finish” something and I don’t