‘Springtime White Asparagus with “Trentino” sauce and crispy speck’ by local chef Elena Vian: Trentino
Recipe:
- 2kg white asparagus
- 10g butter
- Pinch of salt
Sauce
- Two eggs (for a gourmet version use goose eggs, if available)
- 250g sunflower oil
- One tablespoon of mustard
- Two tablespoons of white vinegar
- Pinch of salt
- Handful of chives
- 400g of speck (pork)
Method:
- Hard boil the eggs. Trim and peel the asparagus with a potato peeler, making sure you remove the hard part of the stems
- Bring salted water in a saucepan to the boil, add the asparagus together with a small knob of butter and cook with the lid on for five minutes at medium heat.
- In the meantime, peel the eggs and separate the egg white from the yolk. Blend the yolk in the mixer with mustard, vinegar and oil
- Chop the egg white and mix it in with the chives. Combine the egg white mixture with the yolk mixture
- Fry the speck in a pan to make it crispy
Best served with a glass of chilled Trentodoc sparkling wine from Trentino, preferably Ferrari Perlé which is available to buy in UK supermarkets.
About Tentino:
The region of Trentino is one of Europe’s natural frontiers, stretching from the northern shores of Lake Garda up into the Dolomite mountains. Its rich mix of traditions, terrain and microclimates lend themselves to a diverse food culture where organic fruits and vegetables, fine wines, craft beer, olive oil, pasta, fresh fish, venison, beef and several kinds of cheese are all harvested and produced locally.
Local chef of the region, Elena Vian, provides a virtual demonstration on how to prepare the traditional springtime Italian dish at home, with ingredients that can all be sourced from local supermarkets across the UK.
Elena’s culinary career has taken her across the globe, working on private yachts as well as cooking for celebrities including singer, Mika and actress, Lèa Seydoux before becoming the first private chef for Eataly Milan.
More details can be found here.
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