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ASPARAGUS AND EGGS OF BIBIONE

piatti & prodotti tipici

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Introduction: The white asparagus is a vegetable Bibione highly prized in the family "Liliaceae". The mild climate and ventilation helps produre asparagus crops of high quality. Eaten with boiled eggs, reflecting the ancient traditions of Friuli-Veneto.

Ingredients: Ingredients for 4 servings: 1 kg of white asparagus from Bibione, 1 cup of olive oil, 8 eggs, vinegar.

Preparation: Wash and carefully peeled the asparagus, remove the tough woody part of the stem so that, once cooked, remains only the most supple and free of each strand. Makes about 4 bunches, tie with kitchen string and place them upright in a tall, narrow pot in salted boiling water, with the tips pointing upward, but out of the water as the heat and steam are enough to cook .
Let boil about 15 minutes, then remove them from the water and wrap in a cloth to complete their kitchen and private, at the same time, the excess water.
Apart from boiled eggs cook for 8 minutes, remove from fire, cool them under running cold water so that the yolk remains soft, and then shell them.
Arrange on each plate a bunch of asparagus private twine and two eggs.
Each diner, if you will, by itself will then beat the eggs with a fork until a creamy sauce that can fairly homogeneous with a drizzle of extra virgin olive oil, salt, pepper and a drop macinatina vinegar.

Preparation Time: 40 minutes

Level of difficulty: Low