Trentino is a region where nature alw
ays has something to offer. During this season in particular, long stalks of asparagus, remarkably tender and brimming with flavor can be found to the north of Trento in an area called Zambana. For Lorenzo Callegari, the young Chef at “Trattoria Vecchia Sorni,” this provides the chance to prove once again his talent with this delicious produce. Here’s his wonderful recipe, so you can soon prove your talents as well:
White asparagus with cheese and potato cakes
12 White Asparagus
2L of Water
¼ Bottle of White Wine
1 Tablespoon of sugar
3 Tablespoons of butter
6 Pieces of Asiago cheese (or any tasty, medium aged cheese)
Peel the asparagus. In a pot, add all of the other ingredients and bring to a boil. Once boiling, add the asparagus and cook for an additional 3 minutes . Once it boils again turn off the fire and let rest for a half hour.
Peel the potatoes, cut them into thin slices and add salt. With a cookie cutter 3 inches deep, form the layered potato cakes. Roast them in a frying pan on medium heat for 3 minutes per side.
In another pan, brown the cheese and carefully put it over the asparagus with the potato cakes. Decorate with thyme and some onion grass thinly chopped.
Pair your finished dish with a glass of Mezzacorona Pinot Grigio. You’ll be delighted!