Directions
Culatello is one of your best friends when you have to cook and you can use it as an ingredient for an infinite number of recipes.
Today we want to titillate with a simple, but very elegant appetizer, a green asparagus cappuccino with Culatello of Zibello and foie gras, with which you can start your Easter lunch.
Ingredients for the green asparagus cappuccino with Culatello of Zibello and foie gras
4-5 servings
- 250 g of Culatello DOP seasoned
- 250 g of green asparagus of average size
- 1 shallot
- 2 small potatoes
- 4 tablespoons olive oil
- salt and pepper
- vegetable broth
- 140 grams of goose foie gras, cut into cubes
- fine flakes of salt
How to make the green asparagus cappuccino with Culatello of Zibello and foie gras
Peel and chop the shallot, fry slightly it with 4 tablespoons of oil and add the previously peeled and chopped into small pieces potatoes and let them cook for 2-3 minutes.
Wash the asparagus and peel the stem and cut them into small pieces; add them to the potatoes and cover with broth. Add salt and pepper and cook for about 8-10 minutes.
Mash with a blender and pour into 4 serving glasses. In a frying pan sauté the foie gras pieces on all sides, making them brown and crisp and put them into the glasses with the asparagus cappuccino. Garnish with fleur de sel to taste.
What wine matches well with this green asparagus cappuccino with Culatello and foie gras?
We have chosen a medium-bodied white wine, fruity, with floral scents like the Chardonnay from Isola winery, rich in minerals and aromatic scents.
If you want to pair a cocktail, let’s mix a super fresh Moscow Mule.
