First course (Pasta dishes)
 

 

Handkerchief of bran mill with diced asparagus and cheese fondue “Cadermartoli”
	Ingredients 800 g.  farina b. 800 g.  flour 200 g. brand flour 9 eggs t.t. salt, pepper, nutmeg 400 g. of taleggio ( Lombardy medium soft cheese )1 egg beaten 100 g. grated parmesan cheese 150 g. of fresh basil some parsley’s leaves 300 g. of diced asparagus  and to cool down ½ l of milk ½ glass of dry white wine