Ingredients for 4 people

• 300 g tacconi
• 1/2 onion
• 10 basil leaves
• 150 g asparagus
• 50 g mature Pecorino Toscano PDO, grated
• 120 g Prosciutto Toscano PDO
• white wine as needed
• extra-virgin olive Oil Toscano PGI

Proceeding

Prepare the fresh pasta mixing 300 g of flour, 3 eggs and a pinch of salt. Let the pasta rest for about fifteen minutes, then roll it out in a thin pastry and cut into quite short narrow strips.

Stir-fry the onion, over a medium heat, in extra-virgin olive oil; add the asparagus previously cut and a little water. When the asparagus are almost cooked add julienned Prosciutto Toscano and cook, over a high heat, for not more than 2 minutes. Moisten with white wine and cook until evaporated. Cook the pasta in a pot of boiling salted water, drain it al dente and stir-fry with the sauce previously prepared. Add the grated cheese, a drizzle of extra-virgin olive oil and the basil leaves. Garnish with the simmered asparagus, arranged in a radial pattern on the plate, positioning the strips in the middle.