Know the bolzanina sauce? With the stage of degli asparagus On arrival it is useful to know how to prepare it to serve it in an unusual way or taggi questi.
Come gustare gli asparagi: seasoning and sauce
Ottimi to prepare aunt ricette come i risotto or to create complete pieces in addition to all eggs Oh good hamgli asparagi si assaporano with piacere anche da soli, simply lesatifor a snack or a light dinner.
In this case if I could agree with oil and lemon se vogliamo restare leggeri, scam Donkey Oh go parmesan We can give all the sweets or treats served with maionese and other accompanying sauces. C'è quella olandese e, appunto, the least famous bolzanine sauce.
Rice with Bolzanina sauce
As you suggest, the bolzanina sauce (Bozner sauce) is typical of theAlto Adige. based on uova Soda, senape and herb cipollina, comes servita traditionally own in accompaniment agli asparagi. Ecco come prepared.
Ingredients
2 grape soda
150 ml oil
1 cucchiaino of white wine vinegar
1 senape cucchiaino
2 cucchiai of beef brodo
yerba cipollina qb
dirty qb
pepe white qb
Procedure
I will finely chop the cipollina herb. Take the soda uova and separate it tuorlo dall'album quindi tagliate l'album a piccoli dadini. In a ciotola mix il tuorlo d'uovo with senape, il brodo di carne, il sale and il pepe. Add the oil to filo and mescolate. Condite infine the sauce with the vinegar and aggiungete gli albumi and the herb cipollina. Bolzanina sauce is ready.
Speedy bolzanina sauce (with mayonnaise)
For a quick preparation that I will accept to obtain a sauce that is homogeneous, stir it in a mixer with the olive oil, the vinegar, the senape and the herb cipollina, aggiungendo also due to cucchiai di Maionesewho regolate di sale e pepe.
Come to conserve the bolzanina sauce
The Bolzanina sauce is kept in the refrigerator in an airtight container for a year. It ends with asparagus, but no sauce, but try to cook it with the other vegetables of the season or try it with the abbrustolito bread and speck croccante.
