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Eggs and Asparagus

  1. Wash the asparagus carefully and remove the “wooden” part of the stem. Divide and tie them (with a kitchen twine) in small bunches, put them in a high and narrow pot full of salted and boiling water (keep the tips outside the water so the steam can softly cook them).
  2. Let them boil for 15 min and then remove them from the water and wrap them with a cloth.
  3. Boil the eggs for 8 min, cool them off under water and shell them.
  4. Put carefully a bunch of asparagus on each dish (without the kitchen twine) and two eggs.
  5. By tradition, every dinner must smash the eggs with the fork and flavour them with some Extra Virgin Olive Oil, salt, black pepper and a drop of vinegar.

 

Source: Archivio Consorzio Vicenzaè

Recipe

Trout Fillet with Forest Mushrooms

The lake trout “swims across” national borders and makes itself at home in deep, oxygen-rich lakes: in northern Russia, in Scandinavia, in the Baltic states, in Iceland. And of course, in Austria’s lakes. The sea trout is truly a globetrotter. In past times, it was the main fish to be found in Austrian lakes such as the Weissensee or the Millstätter See. And it is a great favourite with Austrian chefs and gastronomes. There’s very good reason for which the sea trout is the “Austrian Fish of the Year 2013”.

Ingredients

  • 1 kg of Asparago Bianco di Bassano DOP
  • 1 glass of Extra Virgin Olive Oil
  • 8 eggs
  • Vinegar
  • Salt and black pepper

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