Ricetta di Giovanni Cifarelli
Ingredienti per porzione:
Procedimento:
Mondare e tagliare i funghi e successivamente trifolarli con olio extravergine d’oliva e aglio; sbollentare in acqua salata, per alcuni minuti, gli asparagi, una volta cotti immergerli in abbondante acqua fredda per bloccare la cottura. Infornare la puccia in due parti per 3/5 minuti; togliere dal forno e finalizzarla con stracciatella, noci, porcini, asparagi e un filo di olio extravergine d’oliva.
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