Ingredient: of green Asparagus

Quality, authenticity, excellence
Burrata on a bed of asparagus and vinegar reduction

Second courses

Burrata on a bed of asparagus and vinegar reduction

Author: Guido Boschetti

Difficulty:

Beginner

Total time:

30 min

Servings:

4 Portions

Ingredients:

500 g of green Asparagus
3 cl of balsamic Vinegar
Salt
Pepper
For the decoration:
Valerian salad leaves

PREPARATION

1

Heat the oil in a non-stick frying pan.

2

Add the whole asparagus and sauté for a few minutes. Add some water, cover with a lid and cook the asparagus.

For the vinegar reduction:
3

Pour the balsamic vinegar into a saucepan and heat it until it comes to a boil.

4

Pour cold water into a separate bowl.

5

Pour cold water into a separate bowl.

6

Add the potato starch to the bowl and mix well.

7

While the vinegar is still boiling, pour the liquid mixture that you have just made slowly into the saucepan.

8

Stir and heat until you get a fairly thick cream.

9

Pour the cream into a container and let it cool.

10

Once the vinegar reduction is ready, pour It onto a plate, then create the asparagus bed on top of the mixture.

11

Finally, add the fresh burrata and decorate with a few leaves of valerian salad. Your dish is ready to be served.

Condividi:

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