Castraure (small artichokes from the Venetian lagoon) battered and fried and served with honey
difficulty: LOW
time: 35'
The recipes
Crostini with cheese, Venetian asparagus, glazed peas, and edible flowers
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difficulty: LOW
time: 40'
In combination with:
Valdobbiadene Prosecco Superiore
DOCG “52” Brut
Ingredients
- 4 slices of bread
- 1 bunch of green asparagus
- 300 g of fresh peas
- 250 g of creamy stracchino cheese
- 15 toasted hazelnuts
- salt, black pepper, and EVO oil
- edible flowers to decorate
Preparation
Toast the bread on a grill and keep aside.
Cut the hardest stem of the asparagus and remove with a potato peeler the most fibrous part.
Cook them on a grill for a few minutes on each side without seasoning, remove them from the heat, and season them with a drizzle of oil, salt, and pepper to taste.
Shell the peas and cook them in a pan with a drizzle of oil and a pinch of salt for 3 minutes.
Spread the stracchino on each slice of bread, and add the peas and asparagus.
Decorate with edible flowers.
Recipes edited by Paolo Bortolussi
