SHELLS WITH AMARANTH FLOUR, TEFF AND QUINOA WITH ORSINO GARLIC PESTO, CRISPY ASPARAGUS, GOAT ROBIOLA AND DANDELION FLOWERS

Did you ever think of eating dandelion flowers in a tasty pasta dish? The Marchesato is also this: discovery of new combinations to enhance the taste of ingredients. A recipe to try, we assure amazement at the first taste.

Ingredients:
250 g of amaranth shells, teff, quinoa Marchesato
250 g of asparagus
80 g of goat’s robiola
1 nice bouquet of wild garlic (flowers and stems)
1 tablespoon peeled almonds
1 clove of garlic
dandelion flowers
evo oil
salt and pepper to taste.

Procedure:
Clean the asparagus, separate the tips and cut the stems into thin pieces. In a pan, heat a tablespoon of extra virgin olive oil and season with garlic clove, add asparagus stalks and tips and cook for a few minutes. Remove the garlic and the tips by putting them aside. Continue cooking the stems for a few more minutes.

Meanwhile, prepare the Orsino garlic pesto: in a mixer put Orsino garlic (buds, flowers and leaves), almonds, 80 ml of extra virgin olive oil, a pinch of salt and pepper. Blend well until you get a cream.
Transfer the pesto into the pan together with the asparagus stalks, add the robiola and a ladle of broth. Stir.

Cook the shells in plenty of boiling salted water, drain al dente and finish cooking in the pan with the rest of the dressing.

Serve the amaranth, teff, quinoa shells with a round of extra virgin olive oil, a pinch of pepper, decorate with dandelion flowers and even with some wild garlic flowers.