As part of our cooking academy, we had fun preparing asparagus together with Velikopaline hard cheese trnič. Check out the beat in the photo gallery!
The April Academy was playfully spring colored. We included the first spring crops in the dish and seasoned them as in the old days. Under the watchful eye of the chef Dragan Marjanoviča from Kaval Inn we prepared asparagus with thorn and other delicacies. To begin with, we set about preparing octopus in a salad with dandelion, followed by asparagus cream soup, and risotto with asparagus, shrimps and sloe, and asparagus snopici in crispy pancetta and dandelion salad with potatoes and pumpkin oil. With a pastry chef Greg Rodet from confectionery Lolita and we prepared delicious asparagus ice cream and delicious blueberry pie according to grandma's recipe. She also presented herself during the academy Tilia Winery. The official water of the event was Pit.
To help with the organization CITY CHEF cooking academy we thank:
Siemens household appliances, Pit, Kaval Group, Trnic and Tilia wines.
Photographs: Ana Če
