Asperagoni with Orange-Hollandaise
Ingredients
For the apsperagoni
500
g
white asparagus
1
tb
salt
1
tb
sugar
6
pc
lasagna sheets
6
pc
veganslices, smoked
Preparation
1. Carefully peel lower 2/3 of the white asparagus and cut about 1cm from the end. Bring water with 1 tablespoon of salt and sugar to a boil, reduce heat and parboil asparagus about 6 minutes. Remove asparagus from the water, keep liquid back for further processing.
2. Cook lasagna sheets in asparagus liquid for 6-8 min until almost al dente. Use a fork to make sure the sheets do not stick together while cooking.
3. Place one vegan slice of alternative to mazzarisella on each lasagna sheet and add 2-3 pieces of asparagus. Roll everything to cannelloni. Place ready cannelloni in a fireproof casserole.
4. Wash orange thoroughly and take shell abrasion of the fruit. Squeeze orange and pour through a sieve.
5. Peel shallots for the orange hollandaise, chop very finely and sauté in a large pan in a little vegetable oil. Pour white wine and 150 ml of vegetable stock over the shallots, add a shot of white vinegar and whole pepper and allow several minutes simmering over medium heat until reduced to half. Pour the reduction through a fine sieve, pour it back into the pan, add the orange juice and peel abrasion.
6. Melt Alsan over low heat in a pan. Add flour and sauté stirring briefly with the vegetable fat. Pour in white wine orange liquid and liquid oat cream while stirring rapidly and simmer to a creamy hollandaise. Add some extra white wine if necessary to achieve a creamy-fluid consistency.
7. Sprinkle Asperagoni in the baking dish with plenty of the orange hollandaise and some Mozzarisella. Bake in preheated oven for about 25-30 minutes at 190 ° C.
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