Sparagagna
La sparagagna a la Vicentina la xe un piato tipico de Vicensa, che se fa co le costesine de mas-cio, dite apunto sparagagna.
Ingredienti
Par cuatro persone a ghe vol:
- 800 grami de sparagagna
- ojo
- butiro
- meza zeola
- un grosso spichio de ajo
- salvia
- sgolmarin
- tamaro
- sal
- péar
- vin bianco seco
- un fià de brodo de carne
- un poca de farina bianca.
Preparasion
Tajè le costesine in tochi regolari (o magari fasìvele tajar dal becher), e dopo passèle inte la farina. Intanto scaldè ben inte na tecia granda l'ojo co na nosa de butiro, l'ajo pena schizà, la meza zeola sensa tajarla, un rameto de sgolmarin e calche fojeta de salvia. Rosolèghe drento la sparagagna, zirandola de continuo e meténdoghe sal e péar in bisogno e un bel pìzego de tamaro. Bagnèla ben col vin bianco, cuerzì e continuè la cotura almanco na ora e meza, zontando brodo caldo se la tende a tacarse sul fondo. La carne la se ga da destacar fasilmente da l'osso e la deve rivar in tola oncora a scotadéo. La sua sarìa de conpagnarla con polenta pena fata.
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