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Friday, July 27, 2012

CAÑADA WITH 14TH C APARAGUS IN WINE SAUCE RECIPE

Wine Barrels
Photo from:
 s_plus_d
1. (Ast) cauldron, wine measure of more than one arroba or 32 pints. In Villafranca de Brezo (León), it consists of nine cartillas (although measurements vary for different commodities and types of wine, nine gallons are estimated in this case) but in Galicia it is a measure of two full pitchers. 2. water measuring barrel. 3. ravine, gorge or stream. 4. cattle or sheep path. 5. today, a milk pail for milking cows. [Gázquez. Cocina. 2002:33 ftn 58]

ASPARAGUS IN WINE SAUCE ADAPTED FROM SENT SOVÍ #CXVIII QUI PARLA CON SA DEUEN APERELLAR ESPÁRECHS AB SALSA p 142
For 4 persons

Asparagus in Wine Sauce
Photo by: Lord-Williams
Ingredients

2 bunches of asparagus, medium size (20-24 stalks)
2 tbsp flour
1 tbsp olive oil
1 c sherry[1]
1 tsp tried tarragon leaves
1 tsp salt

Preparation

Peel the stems of the asparagus and wash them. Boil water in a deep pan in which the asparagus can be cooked standing up without doubling over. Boil until crunchy. Save the water.

Put the tarragon leaves in a small saucepan with the sherry and cook until the liquid is reduced. Then add 2 c of the water used to boil the asparagus and let it boil 2-3 minutes.

Heat olive oil in a frying pan. When hot, add the flour, stirring it until it becomes a paste. Add the tarragon and sherry with salt little by little. Stir until a creamy texture is obtained. (More water from boiling the asparagus may be added as needed.) Let cook for a few minutes.

Reheat the asparagus in the water that is left over from boiling them and cook until done. Heat the sauce and pour it into a bowl.  Finger bowls might be necessary.

[1] Vintners from Jerez de la Frontera keep cañadas of sherry on hand in their kitchens for various uses.

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