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La Madre dell'Aceto
Ingredients for 4 people:
150 g valeriana
500 g green asparagus
high slice of speck, 100-150 g
50 g smoked ricotta cheese
4 hard-boiled eggs
2 spoon of vinegar wine Pinot Nero I.G.T. Emilia
oextra-virgin olive oil from Liguria.
Preparation of Rich salad
Clean and wash the valeriana salad.
Clean with a knife the asparagus stems, remove the hard part and wash. Make asparagus bunches, 5/6 pieces, and close with kitchen rope. Fill a pan with water paying attention to keep the asparagus tops above water level as to cook, without being crushed.
Boil. Add kitchen salt and cook asparagus for three-four minutes. Dry, cut the rope and place on a clean plate.
Fill the pan with water, add the eggs and let boil for eight minutes since water boils. Let cook, open and cut in four parts.
With a grater cut the ricotta cheese in scales.
Pour extra-virgin olive oil from Liguria in a bowl, add vinegar produced with single wine Pinot Nero I.G.T. Emilia and salt. With a whip, mix the ingredients for 2 minutes. Season the salad with the dressing.
Before serving, place the seasoned valeriana salad on single dishes. Cover with finely sliced speck, some boiled
asparagus, a few scales of smoked ricotta cheese and some slices of hard-boiled eggs.
Add some more valeriana salad and season with 2 spoons of the dressing with oil and vinegar produced with single wine Pinot Nero I.G.T. Emilia.
Bread, hand, figs and Lambrusco wine vinegar
Grey mullet seasoned with Prosecco vinegar
Single wine vinegar Pinot Nero I.G.T. Emilia
Single wine vinegar produced with Pinot Nero I.G.T. Emilia - 500ml
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Via Costituzione n. 41/43 - 46010 Levata di Curtatone (MN) - Italy
Via Manuzio Aldo il Vecchio n. 12 - 41037 Mirandola (Modena) - Italy
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