Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
difficulty: LOW
time: 40'
Castraure (small artichokes from the Venetian lagoon) battered and fried and served with honey
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difficulty: LOW
time: 35'
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “52” Brut
Ingredients
- 12 Castraure or small artichokes
- 200 g of pastry flour
- 300 ml of cold Prosecco
- 500 ml of peanut oil
- 1 lemon
- salt, honey, and fresh thyme
Preparation
Cut off the tip and stem of the artichokes, remove the outermost leaves until you find the softest ones, cut them in half, and rub them in the lemon.
Prepare the batter in a bowl with flour, Prosecco, and a pinch of salt, mix with a whisk until you obtain a thick, homogeneous consistency without lumps.
Pour the cut artichokes into the batter.
Heat the oil and when it reaches a temperature of 180°C, dip the artichokes a little at a time and fry them until they are golden brown.
Drain them and place them on some fried paper, sprinkle them with salt, twigs of fresh thyme, and plenty of honey.
Recipes edited by Paolo Bortolussi
