Tagliolini with cuttlefish ink with asparagus tips and clams

Ingredients for 4 people

700gr of black tagliolini

600gr asparagus

800gr of clams

2 tomatoes

1 clove of garlic


White wine

extra virgin olive oil


take a saucepan and prepare a sauté, browning a piece of garlic, then let the clams open in the heat and add the white wine, letting it evaporate with a living signature.

Also pour the tomatoes after peeling them, the asparagus tips, previously blanched

Once cooked, sauté the tagliolini squid in the asparagus and clams sauce, flavoring with a pinch of thyme

Gnocchi alla Fontina

800 g of gnocchi

200g of Fontina DOC

100g of butter

4 sage leaves



for the preparation of the dish, in advance, pre-empt abundant salted water to heat on the fire. At the moment, melt the butter in a large pan, leaving the sage leaves just enough for it to taste. Add the Fontina in the pan, which is then reduced to a piece, and let it melt a delicate fire. With good choice of time

throw the gnocchi in the water and as soon as the surface is regained pass them in the pan of the condiment favoring the amalgam. Serve on a hot ceramic holster