An original receipt of Paola Naggi, Chef of the Impero restaurant of Sizzano.
For this receipt you will need:
- 500 g of Girasoli of Ricotta
- 2 eggs
- a deck of asparagus
- 50 gr of butter
- half shallot
Boil the eggs for 8 minutes, recover the yolk, pass it in the mesh of a strainer and keep apart. Clean the asparagus removing all the white side, cut in the long way. Melt the butter in a wide pan and put the asparagus. Pour over few hot water, salt and cook 5 minutes. Distribute the asparagus on the plate possibly hot, support the cooked girasole in salt water and season with a drop of extra-virgin oil. Sprinkle with the yolk in mimosa to taste.
Enjoy your meal!