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ASPARAGUS ON THE BISMARCK ... CANAPE


Asparagus and eggs: a blend of classic international cuisine and Italian, from asparagus to Bismarck with fried eggs to those on Bassanese boiled eggs with the cream and vinegar, asparagus carbonara ...

This improvised version today for Easter dinner with the family, I have re-interpreted in a simple appetizer that paired happy. Toasted croutons with a creamy asparagus and fried quail eggs.

INGREDIENTS - 4 people

. 1 / 2 bunch asparagus

. 1 tablespoon extra virgin olive oil

. 12 quail eggs

. salt and pepper

. homemade bread or toasted sandwiches

PROCEDURE

Boil the asparagus, chop coarsely and go through the blender with a little 'olive oil and salt and pepper to taste. In a pan heat a little oil, a knob of butter or water for a diet version. Fry the quail eggs in hot oil with some salt.

Spread the crostini with asparagus cream and garnish with the little fried egg.

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GARMUGIA


Tuscany is a land of simple dishes, mainly based on vegetables and legumes. This spring soup dish which I write about today was the rich merchant families of Lucca, while the peasants and the less poor population eats the "soup frantoiana" made with black cabbage, beans and dried bread soaked sprinkled with olive oil, hence the name, the wealthy could afford even the most prestigious and vegetable soup carne.Questa noble sees it Typical of spring vegetables (beans, peas, artichokes and asparagus) and ground beef. It 'as very good and hot soup in a revised version invented by my mother as a pasta sauce (basically a white sauce with vegetables). Plus, needless to say, it is healthy to the max.

Ingredients - for 4 / 6 persons

. 1 fresh onion or a shallot

. 100g fresh broad beans

poor. 2

spiny artichokes. 1 / 2 bunch asparagus

. 1oo g fresh peas

. 100 g ground beef

. salt, pepper, extra virgin olive oil

PROCEDURE

In a large pot and high-sided, sauté the shallot or onion, finely chopped 3 or 4 tablespoons oil. When it is well browned, add the meat and cook enough. Then add gradually, depending on the weather that we use to cook the vegetables: beans, artichokes, cut into thin slices, peas and asparagus, deprived of tips will be added until later because it is not blatant.

Add the broth, as desired - I do not like the soup liquid trope - and cook for half an hour. Serve warm with a drizzle of olive oil directly into the pot.

In the "dry" for pasta, you do not add stock and you shoot well, stir in a bit 'of butter in the dough time to jump into the pot. Add grated Parmesan or pecorino.