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Fiocchetti with Pears and Parmesan Cream | Recipe | Italian recipes, Pasta dishes, Recipes
a bowl filled with pasta and asparagus on top of a white table cloth
thekitchn.com

Fiocchetti with Pears and Parmesan Cream

· Vegetarian · 4 servings
If you asked me 10 years ago after feasting at a trattoria in Florence on fiocchetti alle pere con salsa di taleggio e asparagi that one day I would be able to replicate the experience, I would have laughed in your face. Back then the only thing I knew how to make was frozen pizza. But time has a way of changing us, and that trip to Florence changed me too. Here I am 10 years later, recreating that meal of a lifetime.
thekitchn
The Kitchn

Ingredients

Produce
• 10 Asparagus spears, blanched and cut into 3/4-inch pieces
• 1 Pear
Refrigerated
• 4 Eggs, large
Baking & Spices
• 12 oz All-purpose flour
• 2 tbsp All-purpose flour
• 2 tsp Kosher salt
• 2 Kosher salt and white pepper
• 1 Nutmeg, Whole
Oils & Vinegars
• 1 tbsp Olive oil
Dairy
• 1 tbsp Butter, unsalted
• 1/2 cup Heavy cream
• 4 oz Mascarpone
• 1/2 cup Parmesan
• 8 oz Whole milk ricotta
• 1 cup Whole or 2% milk

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