FIUZA CHARDONNAY WITH...
PUMPKIN AND RICOTTA RISOTTO
900gr of asparagus
50gr butter 1 onion finely chopped medium size
1 tablespoon flour
1 liter chicken broth
Salt pepper at the time
Cut the asparagus into pieces two and a half centimeters and book the tip of twelve of them to garnish the soup . Melt the butter in a saucepan over low heat and browning the onion for five minutes. Maintain low heat and add the sliced asparagus. Cover the pan and cook slowly for ten minutes, stirring occasionally . Sprinkle with a tablespoon of flour. Stir slowly and gradually incorporate the chicken stock to boil . Season with salt and pepper and cook for twenty minutes. After cooling slightly , grinding, rectify the seasoning and add the cream and the tips of previously reserved asparagus. Heat again and serve piping hot bowls or , alternatively , allow to cool and serve well in cold bowls .
Excelente como aperitivo e recomendado para acompanhar peixe grelhado, mariscos e refeições leves.
TEMPERATURA IDEAL DE CONSUMO: 11ºC-13ºC.
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