Ingredients for 6 people:
1 kg. of asparagus
Salt and pepper
½ glass of vinegar
3 egg yolks
35 gr. of butter
The juice of an orange
The grated peel of half an orange
Boil the asparagus, drain them. Meanwhile, prepare the sauce by melting the butter in a saucepan, add the egg yolks, salt and pepper. Put the saucepan to cook in a bain-marie and, always stirring, gently add the vinegar and orange juice and finally the peel. When it has thickened 8 in the end it will have to be velvety and it will have to veil the spoon), pour it over the warmed asparagus.
Flavia Pantaleo does not like to call herself a chef, but rather a passionate cook. Born in Naples but a citizen of the world, specializing in traditional Neapolitan and Sicilian dishes, she was invited to the USA and Japan to teach Italian cuisine. She has appeared in numerous Italian and foreign magazines and newspapers (one for all, the New York Times) and interviewed by various international television and radio channels. As part of the week of Italian cuisine in the world, in 2018 she was invited as a Masterchef, by the Italian Cultural Institute of Rio de Janeiro and by the Italian Embassy in Brasilia, and in 2016 by the Italian Embassy in Sudan.
For Bonanno Editore he published “The kitchen of pasticci e dei timballi”. His recipes are contained in important American books in the sector. Contact me for your Christmas menus.
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