Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Bread dough
Skillet bread
Dressing
Asparagus
Asparagus and herb salad
Wild garlic mayo
How it's done
Bread dough
Mix the flour, salt, sugar and yeast in a bowl. Add the milk, oil and egg, mix, knead for approx. 10 mins. to form a soft, smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
Skillet bread
Roll out the dough approx. 2 cm thick, sprinkle with semolina. Using a cutter, cut out circles (approx. 8 cm in diameter). Cover and leave to rise for a further 30 mins. Without adding any oil, fry the bread in a hot, non-stick skillet for approx. 5 mins. on each side, then remove.
Dressing
Combine the syrup, lemon zest, lemon juice, balsamic, oil and stock.
Asparagus
Mix the asparagus with the salt and half of the dressing, cover and marinate for approx. 30 mins.
Asparagus and herb salad
Add the herbs to the asparagus, mix.
Wild garlic mayo
Whisk together the egg yolk, lemon juice and salt. Puree the wild garlic with the oil. Add the oil drop by drop to begin with, then more gradually, stirring constantly to form a thick mayonnaise. Season the wild garlic mayo.
To serve
Cut the bread in half crosswise, spread the wild garlic mayo over the bottom half. Top with the asparagus and herb salad, cover with the top half of the bread.
Tip: | Also add 80 g of lardo or smoked ham and garnish with edible flowers. |
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