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Apsaragus & Great Wines for Spring..

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Great wines and asparagus: a spring of flavours

From St Joseph’s feast day, 13th March, to Saint Anthony’s, 13 June: spring
in Friuli Venezia Giulia has a special taste – the asparagus. In a corner of
the world where typical country festivities have always followed the seasons
and religious feasts, as of the second week in March a period of big events
and combinations traditionally commences. As spring is about to be sprung,
Friuli Venezia Giulia teems with feasts and festivals dedicated to new wine
and the asparagus, in the area a vegetable of agroindustrial excellence.
(continue
<http://www.turismo.fvg.it/tol_2006/newsletter/inglese/newsletter_febbraio08
.html#3> )
Here is one of my favorite asparagus recipes:

Crespelle agli Asparagi

For 4

For the crespelle:

1 cup flour

1 tablespoon butter

½ cup milk

4 eggs

Pinch of salt to taste

Filling:

1 cup of fresh ricotta cheese

1 lb of fresh asparagus steamed

1 egg and 2 egg whites

1/3 cup of  freshly grated parmigiano-reggiano cheese

Pinch of salt to taste

Wash, clean and steam aspargus. Cut off tips. In bowl, place in ricotta, yogurt, grated cheese, 1 egg and 1 egg white, asparagus tips. Blend with wooden spoon and set aside.

In another bowl place all ingredients in for crespelle (Italian version of crepes). Belnd with wire whisk.  Heat non-stick crepe pan and cook crespelle, like crepes. Use one tablespoon per crepe. When finished with batter, stuff crespelle with ricotta mixture. Lightly butter a casserole dish, Place filled crespelle in casserole dish when filled. Top with freshly grated cheese. Bake 10 minutes or until top of crespelle are golden.

 Crespelle agli Asparagi

For 4

For the crespelle:

1 cup flour

1 tablespoon butter

½ cup milk

4 eggs

Pinch of salt to taste

Filling:

1 cup of fresh ricotta cheese

1 lb of fresh asparagus steamed

1 egg and 2 egg whites

1/3 cup of  freshly grated parmigiano-reggiano cheese

Pinch of salt to taste

Wash, clean and steam aspargus. Cut off tips. In bowl, place in ricotta, yogurt, grated cheese, 1 egg and 1 egg white, asparagus tips. Blend with wooden spoon and set aside.

In another bowl place all ingredients in for crespelle (Italian version of crepes). Belnd with wire whisk.  Heat non-stick crepe pan and cook crespelle, like crepes. Use one tablespoon per crepe. When finished with batter, stuff crespelle with ricotta mixture. Lightly butter a casserole dish, Place filled crespelle in casserole dish when filled. Top with freshly grated cheese. Bake 10 minutes or until top of crespelle are golden.

Sere with a dry white wine..Trebbiano, Falneghina, EstEstEst.. are my favorites..

If you  enjoy wines, come join me at the Wine School in Philadelphia on March 7th for m7-9 pm for a class on the Basic s of Italian Cooking with wine 101. Go to vinology.com for more info.

Get a copy of my bestselling book The Basic Art of Italian Cooking at http://www.marialiberati.com or sign up for the newsletter and get a free excerpt from      the book there.

Ciao for now!
Maria

http://www.marialiberati.com

http://mariandco.blogspot.com

http://mediterraneandiet-health.blogspot.com

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