Asparagus cream with poached egg and almond ricotta

Asparagus cream with poached egg and almond ricotta

Serves 4

For Almond ricotta

150 g Sicilian peel Almonds
500 ml iced water
25 ml Sweet White Vinegar

For Asparagus cream

500 g Aparagus
1 shallot
Vegetable broth qb

For Poached Egg

4 Eggs
White Wine Vinegar

To decorate the dish

Baby spinach
Mixed Salas
Sweet White Vinegar
Extra Virgin Olive Oil
Gomasio


Suggested match

Bianca

Sweet White Vinegar

cad.

Method

For Almond ricotta

Add almonds to a high-speed blender and add iced water until it becomes creamy and smooth.

Pour the cream in a pan and cook until it reach a temperature of 85°. Remove and add Sweet White Vinegar Bianca. Mix, cover and let it cool to obtain the curd.

Strain using a a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted.

Transfer the crud to a jar and refrigerate. Will keep for up to 24 hours to obtain a delicious creamy almond ricotta.

For Asparagus cream

Cleanse and peel asparagus, leave some asparagus tips.

Cook shallot in 2 tablespoons of Extra Virgin Olive oil in a pot over moderately low heat, stirring, until softened. Add asparagus pieces, then cook, stirring, 5 minutes. Add vegetable broth, covered, until asparagus is very tender, 15 to 20 minutes.

Put the asparagus in a blender until smooth.

For Poached Egg

Bring a large pot of salted water to a boil.

Add one tablespoon of white vinegar to the pot and stir to create a vortex.

Crack the egg and pour it into the middle of the vortex.

Once the egg is done, use a slotted spoon to remove the poached egg. Dab with a paper towel to remove excess water and eat immediately.

To decorate the dish

Make an emulsion with a whisk using Sweet White Vinegar, Extra Virging Olive Oil and gomasio.

Serve aside a salad with baby spinach, mixed salad and asparagus tips finely chopped.

Recipe created for Carandini by Chef Bianca Celano of @lacucinadibianca

Bianca Celano

She was a manager then her life changed at 40.

The soul of a traveler, the mind of an entrepreneur and the passion for traditions and memories drawn from large family gathering around the dinner table.

Her cuisine is based on seasonal Sicilian ingredients, proposed in a contemporary way. Combining flavors and playing on contrasts.

In 2013 Bianca opened her restaurant QQucina Qui, a loft with a large single table in the historic center of Catania.

On the 27th January 2018, she decided to interrupt this experience as she needed a break from the restaurant business. In May of the same year she began a journey around Italy to spread her ideas on cooking and her love for Sicily.

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Bianca.

Sweet White Vinegar