FIUZA ROSÉ WITH...
CHICKEN AND CASHEW AROMATIC SALAD
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INGREDIENTS:
900gr of asparagus 50gr butter 1 onion finely chopped medium size 1 tablespoon flour 1 liter chicken broth 150ml cream Salt pepper at the time Fiuza PREPARAÇÃO: 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 . |
FIUZA ROSÉ
Excelente como aperitivo e recomendado para acompanhar peixe grelhado, mariscos e refeições leves. TEMPERATURA IDEAL DE CONSUMO: 11ºC-13ºC. |
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