Carbonara quiche with asparagus
ready in: 30 mins
PRODUCTS USED FOR THIS RECIPE
Accessori pentole a pressione
INGREDIENTS FOR 4 PEOPLE
-50gr grated pecorino -50gr whole pecorino -300gr asparagus
-extra virgin olive oil
- Crack the eggs and slightly whisk them, add the grated cheese and diced pancetta, salt and pepper to taste.
- In the meantime grease the disposable moulds and line them with the asparagus, cut into thin slices with a mandoline, pour the egg in the moulds and place them on the vegetable cooker.
- Put one ecodose of water at the bottom, add the vegetable cooker with the moulds and cook for 20 minutes after the hiss.
- At the end, vent the steam and open the lid, let the quiches cool down and extract them from the moulds -serve with plenty of grated pecorino.
Recipe of Simone Rugiati