This is that classic dressing that would make you eat 1 kilo of the pasta dressed this way. Vegetarian, easy, and with very peculiar and typical italian tastes: Squacquerone is an Italian fresh cream cheese with a tangy taste. It is very white, and soft, fluffy and spreadable; Vincotto (translated as “cooked wine”) is a dark, sweet, thick paste produced by country people in the Emilia Romagna, Veneto, Lombardy, Apulia, Sardinia and Marche regions of Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one-fifth of its original volume and the sugars present have caramelized.
Time of preparation
about half an hour
Servings
3
What did I use
a cutting board, a colander, a knife, a non-stick pan, a pot, a wooden spoon, a blender
Ingredients
Pasta: 300 gr
Asparagus, boiled: 5/6
Squacquerone: 3 full tablespoons
Vegetables broth as required
Few datterini tomatoes
Vin cotto: 1 tablespoon + to taste
Grana Padano: few fleaks
Salt to taste
Extra virgin olive oil as required
Shallot: 1/4, peeled and finely cut in slices
How did I do
I made a sautèed with the shallot in the olive oil.
I added the asparagus after I cut off the tops and I put it aside. I cooked adding broth little by little until tender.
I put it in the blender together with the squacquerone for few minutes, until compact and smooth.
I cut the datterini tomatoes in 4 parts each and I stewed if for a pair of minutes in the pan with some oil and vin cotto, adding a little salt and the asparagus tops at the very end.
I boiled the pasta al dente in plenty of salted water, I dried it and I cooked it few minutes more together with the squacquerone and asparagus dressing.
I served the pasta decorating with the datterini tomatoes and the asparagus tops, the Grana Padano fleaks and a little fresh vin cotto.
Buon appetito!
