White asparagus of Bassnao d.o.p. and honeycomb
BEER PAIRING:
5 Luppoli Bock Chiara.
5 Luppoli Bock Chiara.
DISCOVER
PORETTI 5 Luppoli Bock Chiara >>
Recipe ingredients:
(for 4 people)
16 white asparagus of Bassano d.o.p.
400 g of veal tripe
80 g of aged Asiago d.o.p.
100 g of mirepoix of celery, carrot and onion
Cardamom to tatse
Salt to taste
Preparation:
Cook the tripe in salted water for three hours with mirepoix, then obtain squares of 9x9 cm and sprinkle with finely grated Asiago. Blanch the asparagus in salted water, cut tips, split into two parts, cut in lengthwise, place half-tips on tripe and gratin all in salamander for 5 minutes.
Presentation:
Garnish with cardamom black seeds.
Related recipes
