giovedì 10 febbraio 2011

Exams dinner part 2: Bresaola Nighiri Sushi with Asparagus Wasabi

This is a nice way to use up some discards and leftovers.
I had a piece of bresaola (dried beef typical from Valtellina), the fibrous part of the asparagus sticks that I cut and usually throw away and some coked Basmati rice.
  • bresaola
  • cooked rice
  • discards of asparagus sticks
  • grated parmesan cheese
  • salt, pepper, olive oil
The Nighiri:
Make a little ball of rice, the size of a big walnut and flatten it a bit on the sides. Cut a slice of bresaola (not too thin) so that it could remind the shape of a fresh tuna slice and put it on the ricenut.
The Wasabi:
Blend the asparagus with some parmesan cheese, salt, pepper, a spoon of oil and some of the water used to boil the asparagus. Make it shrink cooking in a pan for 10 mins. Serve it alongside the nighiri.

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