{"id":172,"date":"2008-02-29T16:32:22","date_gmt":"2008-02-29T16:32:22","guid":{"rendered":"http:\/\/marialiberati.com\/blog2\/?p=172"},"modified":"2008-02-29T16:32:22","modified_gmt":"2008-02-29T16:32:22","slug":"apsaragus-great-wines-for-spring","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2008\/02\/29\/apsaragus-great-wines-for-spring\/","title":{"rendered":"Apsaragus & Great Wines for Spring.."},"content":{"rendered":"

Great wines and asparagus: a spring of flavours
\nFrom St Joseph’s feast day, 13th March, to Saint Anthony’s, 13 June: spring
\nin Friuli Venezia Giulia has a special taste – the asparagus. In a corner of
\nthe world where typical country festivities have always followed the seasons
\nand religious feasts, as of the second week in March a period of big events
\nand combinations traditionally commences. As spring is about to be sprung,
\nFriuli Venezia Giulia teems with feasts and festivals dedicated to new wine
\nand the asparagus, in the area a vegetable of agroindustrial excellence.
\n(continue
\n<http:\/\/www.turismo.fvg.it\/tol_2006\/newsletter\/inglese\/newsletter_febbraio08<\/a>
\n.html#3> )
\nHere is one of my favorite asparagus recipes:
\nCrespelle agli Asparagi
\nFor 4
\nFor the crespelle:
\n1 cup flour
\n1 tablespoon butter
\n\u00bd cup milk
\n4 eggs
\nPinch of salt to taste
\nFilling:
\n1 cup of fresh ricotta cheese
\n1 lb of fresh asparagus steamed
\n1 egg and 2 egg whites
\n1\/3 cup of\u00a0 freshly grated parmigiano-reggiano cheese
\nPinch of salt to taste
\nWash, 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.
\nIn another bowl place all ingredients in for crespelle (Italian version of crepes). Belnd with wire whisk.\u00a0 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.
\n\u00a0Crespelle agli Asparagi
\nFor 4
\nFor the crespelle:
\n1 cup flour
\n1 tablespoon butter
\n\u00bd cup milk
\n4 eggs
\nPinch of salt to taste
\nFilling:
\n1 cup of fresh ricotta cheese
\n1 lb of fresh asparagus steamed
\n1 egg and 2 egg whites
\n1\/3 cup of\u00a0 freshly grated parmigiano-reggiano cheese
\nPinch of salt to taste
\nWash, 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.
\nIn another bowl place all ingredients in for crespelle (Italian version of crepes). Belnd with wire whisk.\u00a0 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.
\nSere with a dry white wine..Trebbiano, Falneghina,\u00a0EstEstEst.. are my favorites..
\nIf you\u00a0 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 <\/a>for more info.
\nGet a copy of my bestselling book The Basic Art of Italian Cooking at https:\/\/www.marialiberati.com<\/a> or sign up for the newsletter and get a free excerpt from\u00a0\u00a0\u00a0\u00a0\u00a0 the book there.
\nCiao for now!
\nMaria
\nhttps:\/\/www.marialiberati.com<\/a>
\nhttp:\/\/mariandco.blogspot.com<\/a>
\nhttp:\/\/mediterraneandiet-health.blogspot.com<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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 –…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/172","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/comments?post=172"}],"version-history":[{"count":0,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/posts\/172\/revisions"}],"wp:attachment":[{"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/media?parent=172"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/categories?post=172"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marialiberati.com\/freshsite\/wp-json\/wp\/v2\/tags?post=172"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}