{"id":1320,"date":"2021-03-30T10:12:27","date_gmt":"2021-03-30T08:12:27","guid":{"rendered":"https:\/\/drusian.it\/la-ricetta-del-mese\/"},"modified":"2021-07-20T15:05:52","modified_gmt":"2021-07-20T13:05:52","slug":"la-ricetta-del-mese","status":"publish","type":"post","link":"https:\/\/drusian.it\/de\/la-ricetta-del-mese\/","title":{"rendered":"RECIPE OF THE MONTH: Eggs, Asparagus and Red Salmon"},"content":{"rendered":"
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SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article.<\/p>\n\n\n\n

Restaurant \u201cHostaria San Carlo\u201d in Moscazzano (CR) presents a tasty and colorful dish made with eggs, asparagus, and red salmon. A delicious recipe that is perfect with our Valdobbiadene DOCG Brut. <\/p>\n\n\n\n

INGREDIENTS<\/strong><\/p>\n\n\n\n

120 g red salmon<\/p>\n\n\n\n

1 egg<\/p>\n\n\n\n

50 g butter<\/p>\n\n\n\n

Some asparagus<\/p>\n\n\n\n

30 g Parmesan cheese<\/p>\n\n\n\n

Salt and pepper<\/p>\n\n\n\n

1\/2 liter olive oil<\/p>\n\n\n\n

PROCEDIMENTO<\/strong><\/p>\n\n\n\n

Remove the skin from the salmon, create 2 or 3 slices, season with salt and black pepper and let it rest for at least one hour.  Heat olive oil in a large skillet at 40\u00b0C \/ 104\u00b0F and soak the salmon for 20\/30 minutes. In the meanwhile, melt the butter in a non-stick pan, gently saut\u00e9 the asparagus divided into spears and tips. Once they are tender, keep the tips aside. Add the Parmesan and the whole egg, cover, and continue cooking until the egg white is cooked and the yolk is still creamy.  Adjust with salt and pepper, put the egg and asparagus on the plate, together with the salmon that you have drained from the oil. Add the asparagus tips and enjoy!<\/p>\n\n\n\n

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SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. Please write to drusian@drusian.it, if you would like to know more about this article. Restaurant \u201cHostaria San Carlo\u201d [\u2026]<\/span><\/p>\n","protected":false},"author":3,"featured_media":1291,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53],"tags":[72,73,74],"class_list":["post-1320","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert","tag-abbinamenti-de","tag-primavera-de","tag-valdobbiadene-de"],"yoast_head":"\nRECIPE OF THE MONTH: Eggs, Asparagus and Red Salmon - Azienda Agricola Drusian Francesco<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/drusian.it\/de\/la-ricetta-del-mese\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE OF THE MONTH: Eggs, Asparagus and Red Salmon - Azienda Agricola Drusian Francesco\" \/>\n<meta property=\"og:description\" content=\"SORRY, THIS ENTRY IS ONLY AVAILABLE IN ENGLISH. 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