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Gastronomy Asparagus | Asparagus in Istra |
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Asparagus is a wild plant, which appears in the spring, and we find it in the woods, fields and wet places. Unlike the gentle šparuga, which give raise with wild asparagus (sparrow grass acutifolius L) it is not possible. As gentle and aromatic plant asparagus in well agree with the various food, meat and fish, rice and potatoes, pasta, cheese, and considering its belt diuretic medicinal properties has become a compulsory part of diet against excessive weight and diabetes. Gorkastog the taste, and its soft strips are perfect for preparing the eggs. Different from Dalmatia, where šparuga mainly prepared as a salad (with eggs šparuga fortress), in Istria is home Fritaja with asparagus. Peaks šparuga or bljuš?a (Tamus comunis) propirjamo in olive oil until tender, and not then add razmu?ena eggs, salt and pepper. Besides the cult Fritaja with asparagus, Istrian gastronomy and culinary imagination is this, apparently, for a prozai?noj foods and many - only at first sight - unusual dishes: Sipe with asparagus, pasticcio or canelloni with asparagus, šparuga of the pie, risotto ... Asparagus are right spring vegetables, and most often picking between March and May, sometimes even until July. Mesnate steam asparagus were always considered valuable vegetables, and are appreciated for their so?nog taste and mild texture. Asparagus, especially the price for over 2000 years. Originate from the Mediterranean, but soon they began to cultivate throughout the world. |
Nekoliko savjeta kod uporabe ?paroga - eng
Pri odabiru šparoga uvijek se odlučite za one koje nisu drvenaste
Pri kuhanju šparoge gube skoro polovimu mase, imajte to na umu kada razmišljate o količini koju kupujete i spremate
Pripremite šparoge maksimalno dan-dva nakon što ste ih kupili
Čuvajte šparoge u frižideru tako da dno šparoga bude zamotano u papir
Pri pripremanju šparoga nemojte koristiti željezne posude jer tanini iz šparoga može reagirati sa željezom te uzrokovati gubitak boje i okusa
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