Food Notes > Cooking recipe

Salt cod whipped with cream of asparagus and quail egg

A recipe that sums the traditional gastronomy of the Italian Region of Veneto with a touch of style and fantasy. The fresh perfumes of spring will envelope you

by Paola Budel

Ingredients for 4 servings
100 g cod (cod “Spider”) dried
30 g potato
1 bay leaf
30 grams extra virgin olive oil
salt and freshly ground pepper
8 quail eggs
200 g green asparagus
50 g shallots
15 g Prosecco wine
2 tips white asparagus of Bassano
4 sheets of rye bread
extra virgin del Garda
Balsamic vinegar to taste

Proceding
Soak the codfish steak for one day and a half to soften it, then pass it in a steam oven for 10 minutes and clean the bones and skin, cook for approx. two 2 covered the water with the bay leaf in the last 30 minutes add the diced potato and allow to dry water. Allow to cool and fit in with the global oil, salt and pepper.
Use stalks of asparagus with scallion greens making them wilt, pour in the Prosecco, soften and add enough boiling water to cover the mass of the asparagus, bring to the boil and quickly whisk it all, to filter a sieve and cool as quickly to keep the color bright.
4 Cook gently fried quail eggs and 4 shirt.
Cut horizontally to the camera raw white asparagus and marinate the slices obtained for a few moments with a few drops of olive oil and balsamic vinegar tradizionale. Toast 4 slices of rye bread very thin and dry in oven for 5 minutes at 130 degrees.

by Paola Budel
03 May 2010 Teatro Naturale International n. 5 Year 2

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