Foodie Thursday: Asparagus with Bolzano Sauce
Resident cook Nigel Barden brings in asparagi con sugo di Bolzano, or asparagus with Bolzano sauce, for the team to sample, and Paddy O'Connell gives his Eurovision confession.
Resident chef Nigel Barden brings in another tempting dish for the team to sample. This week its Asparagi con Sugo di Bolzano, or Asparagus with Bolzano Sauce.
Plus Paddy O'Connell joins us from Vienna to give his Eurovision confession. Paddy has been part of the Â鶹ԼÅÄ's Eurovision team for over a decade - so his confession is sure to be unmissable!
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Asparagus with Bolzano Sauce, by Andrea Falter
from Seed to Plate - Growing to Eat Italian Style by Paolo Arrigo (Simon & Schuster
Ìý
Serves 4
Prep time 10 mins
Cooking time 10 mins
On the continent white asparagus is far more common & popular than in the UK. ÌýIf you want to use white asparagus for this recipe, peel it completely & cook it for a good 20 mins.
Ìý
Ingredients
1.2kg green asparagus
60g butter
1 tsp salt
a pinch of sugar
Ìý
For the sauce
4 eggs
125ml olive oil
1 tsp mustard (Continental or Dijon)
1 tsp lemon juice
2 tbsp dry white wine
2 tbsp chopped parsley
1Ìýtbsp chopped chives
salt & freshly ground black pepper
Method
- Wash the asparagus & trim back the woody ends.
- Place the asparagus in a large pan & fill with water until just covered.
- Add the butter, salt & sugar & gently simmer for approx. 10 mins.
- Meanwhile, boil the eggs until hard, then rinse under cold water to make peeling easier.
- Separate the egg yolks, press through a sieve & mix slowly with the oil.
- Gradually add all the remaining ingredients & finish with folding in the chopped egg whites.
- Arrange the asparagus on a warm plate & serve the sauce separately.
Ìý
Sun-dried Courgettes with Mint & Garlic by Ursula Ferrigno
from Seed to Plate - Growing to Eat Italian StyleÌý by Paolo Arrigo (Simon & Schuster)
This method of ‘cooking’, called scapece, is very Neopolitan & is often applied to fish such as sardines as well as vegetables.Ìý Aubergines & strips of sweet pepper can be prepared in the same way.Ìý This dish can be eaten as a vegetable accompaniment or on its own.
Ìý
Serves 6
Ìý
Prep time 10 mins (plus 1-3hrs drying time
Cooking time 10 mins (+ resting time 4-8hrs)
Ingredients
9 large courgettes, topped & tailed
175ml olive oil
a large handful of fresh mint leaves, coarsely chopped
3 cloves of garlic, finely chopped
6 tbsp good-quality white wine vinegar
4 tbsp extra virgin olive oil
sea salt
Ìý
Method
- Cut the courgettes into slices lengthways.Ìý Place them on a wooden board, cover with a cloth & leave in the sun to dry for about 3hrs.Ìý Alternatively, put them on a baking sheet in the oven gas mark 1 /110C for about an hour, to dry out completely without discolouring.
- Heat the olive oil in a large pan & fry all the dry courgette slices, in batches if necessary until golden.Ìý Don’t bother to turn them over.Ìý Drain carefully on kitchen paper.
- Transfer the courgette slices to a dish & sprinkle with the mint, garlic, vinegar, extra-virgin olive oil & salt.
- Cover & leave to stand in a cool place for at least 4 hrs or overnight.
Broadcast
- Thu 21 May 2015 17:05Â鶹ԼÅÄ Radio 2