ezRecipe-Zee: Cooking Recipe: How to make Bruscandoli

Bruscandoli

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	February 29, 2008
Calories:	140
Serves:	4
Prep. Time:	0:00
Category:	Sides / Condiments, Vegetables

Ingredients:

2     pounds        hop shoots, wild or pencil asraragus
                    = (or sub pea shoots from China Town)
4     tablespoons   butter
2                   hard-boiled eggs
                    Juice and zest of 1 lemon
1/4   cup           dry white wine from Friuli
1/4   cup           finely-chopped Italian parsley
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Bring 6 quarts water to boil and assemble ice bath next to pot. Trim ends of bruscandoli (or substitute) and submerge into boiling water for 30 seconds. Remove and plunge into ice bath for 2 minutes. Remove and drain on a towel.
In the meantime, press the eggs through a sieve. In a 12- to 14-inch saute pan, heat 2 tablespoons butter over medium heat. Toss the egg in the pan and add lemon juice and white wine. Bring to boil and add butter, then bruscandoli and parsley. Toss to coat and warm through, season with salt and pepper and serve garnished with lemon zest.
This recipe yields 4 servings.

Nutrition Facts

Servings Per Recipe: 4

Amount Per Serving

Calories: 140

Calories from Fat 90.0%

Total Fat

14g

Cholesterol

137mg

Sodium

148mg

Carbohydrate

trace

Dietary Fiber

Protein

Exchanges: 1/2 Lean Meat

Rating: ()

Added On: February 29, 2008

* MOLTO MARIO with Mario Batali - (Show # MB-1D08) - from the TV FOOD NETWORK