Caserecce with Asparagus, Cream and Speck
Tidbits... My current addiction these days is picking wild asparagus from the hills near my home. My daily walk which should take a half hour sometimes turns into 2 hours if I start finding asparagus. I just can't resist looking for just one more. The stalks are very slender (like small knitting needles) . I have preserved them in several different ways. The easiest is to break them into 2 inch pieces then flash boil in slightly salted water which helps keep its' color. Drain and let dry on paper towels for a few hours then bag and freeze them. This season I preserved the asparagus in small jars covered with extra virgin olive oil with a chopped hot pepper or sun dried tomatoes. This can also be done with regular asparagus as well. (Find these preservation recipes under Pantry )
When you shop, search for the most slender stalks which are usually more tender. Do not over cook them. Serves 4-6 I usually serve 50 -75 grams of pasta per person if the pasta is a first course.
Tidbits 2...Salted ricotta is a very tasty cheese for grating or shaving. It is a hard variation of the soft, fresh sheep ricotta cheese that allows for a longer shelf life. It can be used as a substitute for parmesan as a grated topping on numerous pasta dishes and salads.
Ingredients
- Caserecce (pasta) - 1 lb.
- Asparagus spears - 2- 3 per person
- Extra Virgin Olive Oil - 1/4 cup sliced in thin slivers
- Speck - 3 slices
- Heavy cream - 3 T
- Salted Ricotta - to grate overtop
- Hot pepper flakes - to taste
- Salt - to taste
Instructions
- In a large saute pan heat olive oil on med. Add raw cut spears to warm oil. Sprinkle hot pepper to taste and a pinch of salt. Saute for about 5 minutes.
- Add speck for 1 minute more , add heavy cream and cook another 2 minutes until reduced. Set aside off heat.
- Boil pasta in abundant lightly salted water . Do not overcook. Use slightly less time than the recommended package directions. Drain and reserve a little of the water in case it is needed to moisten the sauce.
- Add pasta to large saute pan, toss and coat with cream mixture over med. high then add grated salt ricotta.
- If it is slightly dry add a half ladle of the water to the sauce. Don't drown it in liquid, keep it creamy and thick.
