Bruscandoli RecipeOrigin: Italy Period: Traditional |
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Bruscandoli is the Italian name for hop shoots and in this recipe they are served with an egg and white wine sauce. Ingredients
900g hop shoots cut into 10cm lengths 
Bruscandoli Preparation:Method:Brig a large pan of lightly-salted water to a boil, meanwhile prepare an ice bath in a large bowl. Once the water is boiling plunge in the hop shoots and cook for 30 seconds. Drain and immediately plunge in the ice bath to stop any further cooking. Remove from the ice bath with a slotted spoon and set aside on kitchen paper to drain. In the meantime, chop the eggs and force through a sieve then add half the butter to a frying pan and stir-in the egg. Fry for 1 minute then add the lemon juice and white wine. Bring the mixture to a boil then add hop shoots and the remaining butter. Season with salt and black pepper then toss to combine and cook until heated through (about 2 minutes). Transfer to a warmed plate, garnish with the grated lemon zest and serve. |
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