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Foodie Thursday: Asparagus with Bolzano Sauce

Resident cook Nigel Barden brings in asparagi con sugo di Bolzano, or asparagus with Bolzano sauce, for the team to sample, and Paddy O'Connell gives his Eurovision confession.

Resident chef Nigel Barden brings in another tempting dish for the team to sample. This week its Asparagi con Sugo di Bolzano, or Asparagus with Bolzano Sauce.

Plus Paddy O'Connell joins us from Vienna to give his Eurovision confession. Paddy has been part of the Â鶹Éç's Eurovision team for over a decade - so his confession is sure to be unmissable!

1 hour, 55 minutes

Last on

Thu 21 May 2015 17:05
Â鶹Éç Radio 2

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Music Played

  • The Spencer Davis Group

    Gimme Some Lovin'

    • Eight Gigs A Week - The Steve Winwood Years.
    • Island.
    • 3.

  • Sheppard

    Geronimo

    • (CD Single).
    • Decca.

  • Slade

    Mama Weer All Crazee Now

    • The Greatest Hits Of 1972 (Various).
    • Premier.

  • Tina Turner

    Let's Stay Together

    • Tina Turner - Simply The Best.
    • Capitol.

  • R.E.M.

    Shiny Happy People

    • The Greatest Hits Of 1991 (Various).
    • Telstar.

  • Vienna Philharmonic

    Prelude To Te Deum (Eurovision Theme)

    • Les Meilleurs Generiques Des Series T.V. Francaises.
    • Play Time.
    • 114.

  • Will Young

    Love Revolution

    • (CD Single).
    • Island.
    • 001.

  • Wings

    Silly Love Songs

    • Wings - At The Speed Of Sound.
    • Parlophone.

  • The Four Seasons

    December, 1963 (Oh, What A Night)

    • The Very Best Of.
    • Polygram Tv.
    • 11.

  • Aerosmith

    Dude (Looks Like A Lady)

    • Greatest Hits.
    • UMC.

  • Hozier

    Someone New

    • (CD Single).
    • Island.

  • Echo & the Bunnymen

    Bring On The Dancing Horses

    • Echo & The Bunnymen - Ballyhoo.
    • Korova.

  • Shaun Escoffery

    Perfect Love Affair

  • Supertramp

    Dreamer

    • The Very Best Of Supertramp.
    • Polygram Tv.

  • Rick Nelson

    Hello Mary Lou

    • (CD Single).
    • EMI.

Asparagus with Bolzano Sauce, by Andrea Falter

from Seed to Plate - Growing to Eat Italian Style by Paolo Arrigo (Simon & Schuster

Ìý

Serves 4

Prep time 10 mins

Cooking time 10 mins

On the continent white asparagus is far more common & popular than in the UK. ÌýIf you want to use white asparagus for this recipe, peel it completely & cook it for a good 20 mins.

Ìý

Ingredients

1.2kg green asparagus

60g butter

1 tsp salt

a pinch of sugar

Ìý

For the sauce

4 eggs

125ml olive oil

1 tsp mustard (Continental or Dijon)

1 tsp lemon juice

2 tbsp dry white wine

2 tbsp chopped parsley

1Ìýtbsp chopped chives

salt & freshly ground black pepper

Method

  • Wash the asparagus & trim back the woody ends.
  • Place the asparagus in a large pan & fill with water until just covered.
  • Add the butter, salt & sugar & gently simmer for approx. 10 mins.
  • Meanwhile, boil the eggs until hard, then rinse under cold water to make peeling easier.
  • Separate the egg yolks, press through a sieve & mix slowly with the oil.
  • Gradually add all the remaining ingredients & finish with folding in the chopped egg whites.
  • Arrange the asparagus on a warm plate & serve the sauce separately.

Ìý

Sun-dried Courgettes with Mint & Garlic by Ursula Ferrigno

from Seed to Plate - Growing to Eat Italian StyleÌý by Paolo Arrigo (Simon & Schuster)

This method of ‘cooking’, called scapece, is very Neopolitan & is often applied to fish such as sardines as well as vegetables.Ìý Aubergines & strips of sweet pepper can be prepared in the same way.Ìý This dish can be eaten as a vegetable accompaniment or on its own.

Ìý

Serves 6

Ìý

Prep time 10 mins (plus 1-3hrs drying time

Cooking time 10 mins (+ resting time 4-8hrs)

Ingredients

9 large courgettes, topped & tailed

175ml olive oil

a large handful of fresh mint leaves, coarsely chopped

3 cloves of garlic, finely chopped

6 tbsp good-quality white wine vinegar

4 tbsp extra virgin olive oil

sea salt

Ìý

Method

  • Cut the courgettes into slices lengthways.Ìý Place them on a wooden board, cover with a cloth & leave in the sun to dry for about 3hrs.Ìý Alternatively, put them on a baking sheet in the oven gas mark 1 /110C for about an hour, to dry out completely without discolouring.
  • Heat the olive oil in a large pan & fry all the dry courgette slices, in batches if necessary until golden.Ìý Don’t bother to turn them over.Ìý Drain carefully on kitchen paper.
  • Transfer the courgette slices to a dish & sprinkle with the mint, garlic, vinegar, extra-virgin olive oil & salt.
  • Cover & leave to stand in a cool place for at least 4 hrs or overnight.

Broadcast

  • Thu 21 May 2015 17:05
    Â鶹Éç Radio 2