Tagliatelle with Asparagus and Culatello

🧾 General Information

• Category: First Course
• Servings: 4
• Food cost target: 24–32%
• Service time: 5 minutes
• Difficulty: Medium

⚖️ Portion Sizes

• Fresh tagliatelle: 140 g
• Asparagus: 80 g
• Culatello: 25 g
• Vegetable stock: 30 ml
• Parmesan: 8 g
• Extra virgin olive oil: 5 ml

🧾 Total Ingredients (4 servings)

Fresh Pasta

• 300 g all-purpose flour
• 3 whole eggs
• 2 egg yolks

Sauce

• 320 g green asparagus
• 100 g thinly sliced culatello
• 120 ml light vegetable stock
• 30 g grated Parmesan
• 20 ml extra virgin olive oil
• 20 g butter
• 1 small shallot
• salt
• pepper

⚙️ Base Preparation (Prep)

Asparagus

• Clean and trim the asparagus.
• Keep the tips whole.
• Slice the stalks into thin rounds.
• Blanch quickly and cool immediately.

Culatello

• Store sliced and well covered.
• Add only at the end of cooking to preserve its texture and aroma.

Tagliatelle

• Prepare the pasta dough.
• Cut the tagliatelle.
• Store on floured trays.

👨‍🍳 Service Procedure

1. Lightly sauté the shallot with oil and butter.
2. Add the asparagus stalks.
3. Add the vegetable stock and reduce slightly.
4. Cook the tagliatelle in salted water.
5. Toss the pasta in the sauce.
6. Add Parmesan and a little cooking water.
7. Add the culatello only at the end.
8. Finish with the asparagus tips and plate immediately.

🔑 Critical Control Points (CCP)

• Asparagus: maintain bright color and texture.
• Culatello: do not overcook.
• Sauce: should be glossy and light.
• Pasta: toss quickly to avoid drying out.

🍽️ Plating

• White soup plate.
• Tagliatelle arranged in the center with volume.
• Visible asparagus tips.
• Culatello distributed naturally.
• Finish with:
  • black pepper
  • light Parmesan
  • drizzle of extra virgin olive oil

Premium Option

• asparagus cream spread on the plate
• culatello powder
• fresh sprouts

🛠️ Recommended Professional Equipment

All the equipment listed is available for purchase on Ristorazione-Refrigerazione.it.

• Professional pasta sheeter to standardize thickness and tagliatelle production.
• Professional pasta cooker for continuous service.
• Blast chiller for safe management of fresh pasta.
• Induction plate or professional sauté pan for quickly finishing the sauce.