Tubino
Ingredients and quantities

Quantities for 4 people:

  • 4 large asparagus
  • ½kg Mora Romagnola sausage
  • 200g Parmigiano Reggiano DOC
  • 250g fresh cream
  • 2 shallots
  • 1 egg yolk
  • 1 glass white wine
  • 1 lemon                          
  • 1 clove garlic
  • extra-virgin olive oil
  • parsley

Asparagus with sausage and Parmigiano Reggiano DOC fondue

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

Wash the asparagus and steam for 10 minutes, so that they still have some bite. In the meantime, prepare the sausage sauce by lightly frying the chopped shallots, garlic and parsley in a little olive oil. Break up the sausage and add. Allow to cook for about 1 hour, adding a glass of white wine.
To make the cheese fondue, melt 200g of grated Parmigiano Reggiano with the fresh cream. When the mixture thickens, add the egg yolk.
To serve, make layers of asparagus, sausage sauce and fondue and brown in a hot oven for 15 minutes.



Print the recipePrint the recipe